Hearty Beef & Spinach Pie with Cheesy Mash Topping & Green Beans

Ingredients

Instructions

1. • Bring a medium saucepan of salted water to the
   boil. Peel potato and cut into large chunks.
   • Cook potato in the boiling water until easily
   pierced with a knife, 12-15 minutes.
   • Drain and return to pan. Add the butter, the milk
   and the salt. Mash until smooth.
   TIP: Save time and get more fibre by leaving the
   potato unpeeled.
2. • Meanwhile, finely chop brown onion
   (see ingredients) and carrot.
   • Pick and finely chop rosemary leaves.
   • Roughly chop baby spinach leaves.
   TIP: Run your fingers down the rosemary stalk to
   remove the leaves easily.
3. • In a large frying pan, heat a drizzle of olive oil
   over high heat. Cook onion and carrot, stirring,
   until softened, 6-7 minutes. Add half the garlic
   paste, rosemary and Italian herbs
   (see ingredients) and cook, stirring, until
   fragrant, 1 minute.
   • Add beef mince and cook, breaking up with a
   spoon, until just browned, 3-4 minutes. Drain oil
   from the pan for best results.
   • Reduce heat to medium, then add tomato
   paste, the water and chicken stock pot, stirring
   to combine (add extra water if the filling looks
   dry!). Add baby spinach leaves and cook,
   stirring, until just wilted, 1-2 minutes.
4. • Preheat grill to medium-high. Transfer mince
   filling to a baking dish.
   • Spread the mash over the top. Sprinkle with
   Parmesan cheese. Grill until cheese is melted
   and golden, 5-10 minutes.
   TIP: Grills cook fast, so keep an eye on the pie!
5. • While the pie is grilling, trim green beans.
   • Wipe out pan and return to medium-high heat
   with a drizzle of olive oil. Cook beans, tossing,
   until tender, 3-4 minutes.
   • Add remaining garlic paste and cook until
   fragrant, 1 minute. Season with salt
   and pepper.
6. • Divide beef and rosemary cottage pie
   between plates.
   • Serve with green beans. Enjoy!