Lamb & Spinach Cottage Pie
with Extra Cheesy Mash Topping
If there's one thing we know how to do well, it's creating delicious pie concoctions that are sure to give you an aroma-filled kitchen! In this edition, lamb mince and spinach come together in perfect matrimony, with some extra tasty veggies and an easy potato mash. Our stomachs are already grumbling!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
carrot
1 packet
celery
1
brown onion
1 packet
lamb mince
1 packet
tomato paste
½ packet
chicken stock pot
1 sachet
Savoury Seasoning
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
parsley
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Finely chop carrot and celery. • Thinly slice brown onion.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato, then return to pan. • Add the butter and milk and mash until smooth.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot with a generous pinch of salt, tossing, until softened, 4-5 minutes. Transfer to a bowl. • Return pan to high heat and cook lamb mince, breaking up with a spoon, until browned, 3-4 minutes.
TIP: For best results, drain the oil from the pan at the end of this step.
• To the pan with the lamb, add tomato paste, the water, chicken stock pot (see ingredients) and savoury seasoning. Stir to combine. • Add baby spinach leaves and cook, stirring, until just wilted, 1 minute. • Return cooked veggies to pan, stirring to combine.
• Preheat grill to medium-high. • Transfer lamb filling to a baking dish. Spread the mash over the top and sprinkle over Parmesan cheese and Cheddar cheese. • Grill until the mash is golden, 5-10 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!
• Divide lamb and spinach cottage pie between plates. • Tear over parsley to serve. Enjoy!