Rich Beef & Hidden Veggie Pie

• Half-fill a large saucepan with boiling water,  
then add a generous pinch of salt.
• Cook chopped potato in the boiling water,  
over high heat, until easily pierced with a fork,  
12-15 minutes. Drain and return to the pan.
• Add the butter and milk to the potato and 
season with salt. Mash until smooth. Cover to 
keep warm. 
Little cooks: Get those muscles working and help 
mash the potatoes!

• Meanwhile, heat a large frying pan over high heat. Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot, rosemary and celery and cook, stirring, until tender, 5-6 minutes. • Boil the kettle.

• Reduce heat to medium, then add classic roast 
seasoning and cook until fragrant, 1 minute.
• Remove pan from heat, then add 
Worcestershire sauce, gravy granules and the 
boiling water (3/4 cup for 2 people / 1 1/2 cups for 
4 people) and stir to combine. 

• While lamb is cooking, preheat grill to high.
• Transfer lamb mixture to a baking dish and 
evenly spread mashed potato on top. 
• Sprinkle with shredded Cheddar cheese and 
grill until lightly golden, 8-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie!  
Little cooks: Join in on the fun by smoothing the 
mash mixture evenly over the pie!