Italian Beef, Bacon & Spinach Pie with Potato Topping & Parmesan
We've brought all the mashed potato goodness and some tomatoey and herby beef and bacon together, to make the pie of a lifetime! After this one comes out of the oven all golden and crispy, all you need is a knife and fork to dig in!
Prep: 35 mins
Cook: 35 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 2 potatoes
- 40 gr butter
- 2 milks
- 1 bag soffritto mix
- 1 packet beef mince
- 1 packet garlic paste
- 1 packet tomato paste
- 0.5 cups water
- 1 tsp brown sugar
- 1 bag baby spinach leaves
- 1 packet diced bacon
- 1 sachet vegetable stock powder
- 1 sachet italian herbs
- 1 packet parmesan cheese
Instructions
- • Boil the kettle. Half-fill a large saucepan with boiling water then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook 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 potato and season with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled. - • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince and diced bacon, breaking up with a spoon, until just browned, 6-7 minutes (for best results, drain oil from pan before adding the veggies).
• Stir in soffritto mix, cook, tossing until softened, 4-5 minutes.
• Add garlic paste, Italian herbs and tomato paste and cook until fragrant, 1 minute.
• Stir in the water, vegetable stock powder and the brown sugar and cook until slightly thickened, 2-3 minutes.
• Add baby spinach leaves and cook until just wilted, 1 minute. Season to taste. - • Preheat grill to medium-high.
• Transfer beef filling to a baking dish. Spread mash over the top. Sprinkle over Parmesan cheese.
• Grill until the mash is golden, 5-10 minutes. - • Divide Italian beef, bacon and spinach pie with cheesy potato topping between plates to serve. Enjoy