Italian-Style Cottage Pie
with a cheesy spinach topping
This dish is packed with flavours from Italian cuisine! The minced meat is flavoured with Italian herbs and here you also add Sicilian herbs yourself.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
300 g
Potatoes
100 g
Spinach
100 g
Beef mince with Italian seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
½ sachet(s)
Sicilian-style herb mix
200 g
Passata
25 g
Grated Gouda
(Contains Milk)
½ piece
Garlic
½ piece
Onion
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 teaspoon
Sugar
¼ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash or peel the potatoes, then cut them into rough pieces.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the potatoes for 12 - 13 minutes, covered, then add the spinach and boil for 2 more minutes.
- Reserve some of the cooking liquid, then drain and set aside.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
- Chop the onion and crush or mince the garlic.
- Melt the butter in a deep frying pan over medium-high heat.
- Fry the garlic and onion with the mince and Sicilian-style herbs for 3 minutes, separating the mince as you do so.
- Meanwhile, preheat the oven to 220°C.
- Stir in the passata and the sugar and allow to simmer for 12 - 14 minutes (see Tip).
- Season to taste with salt and pepper.
- Mash the potatoes and spinach with the mustard and some of the reserved cooking liquid.
- Season to taste with salt and pepper.
Tip: allow to reduce further if you'd prefer the sauce to be thicker.
- Transfer the filling to an oven dish and top with the spinach mash.
- Scatter over the cheese and bake in the oven for 5 - 10 minutes until golden-brown.
- Serve the gratin on plates.