Beef & Spinach Cottage Pie with Cheesy Mash

A family favourite Beef & Spinach Cottage Pie with cheesy mashed potato! Have this simple veggie-packed dinner on the table in 35 mins!

5 from 4 votes

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Course: Dinner, Main Course

Cuisine: western

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: serves

Calories: 625kcal

Cost: $10

Bring a medium saucepan of lightly salted water to the boil.
Peel the potatoes and cut into chunks.
Once the water is boiling, add the potatoes and cook for 15 minutes (or until they can be easily pierced with a fork).
Drain the potatoes well, then return to the saucepan.
Add the butter, milk and salt and mash until smooth.
Mix through the grated cheese and cover (to keep the mash warm).
Finely dice the brown onion and celery.
Grate the carrot.
Mince the garlic cloves.
Heat 1 tbs of olive oil in a large frying pan over high heat.
Add the onion, celery, carrot and a pinch of salt and cook (while stirring) for 5 minutes.
Transfer the vegetables to a bowl and set aside.
Return the frying pan to high heat and add 1 tbs of olive oil.
Cook the beef mince and garlic for 3 minutes or until browned (use a spoon to break up the chunks of beef).
Add the tomato paste, water and beef stock powder to the frying pan. Mix to combine.
Add the reserved vegetables and the baby spinach leaves and stir for 1 minute or until the leaves have wilted.
Note: if the filling seems too thick, add a small dash of water and stir through.
Pour the beef filling into a medium baking dish.
Spread the cheesy mash over the top.
Add a little extra grated cheese on top before grilling (optional).
Place under a grill (or into an oven with the grill setting on medium-high) for 5-7 minutes or until the mash is golden on top.
Serve immediately.

RECIPE NOTES & TIPS

Choose a variety of potatoes that is best for mashing (such as white Sebago, Desiree, Dutch Cream or Pontiac)
Save time by starting to prep and cook the vegetables and mince while the potatoes cook.
You can use liquid beef stock in place of the stock powder and water.
Setting the vegetables aside in a separate bowl allows the beef to brown.
If your beef filling seems too thick, add a small dash of water and stir through.
For an extra cheesy mash, add an additional sprinkle of grated cheese over the top of the mash before grilling.
You can place the baking dish directly under a grill. Alternatively, use the grill setting in your oven and place the dish on a high rack (close to the grill).
Store any leftovers in the fridge for up to 2 days.
Reheat in the microwave or oven until piping hot in the centre.
Freeze any leftovers for up to 3 months. Allow to defrost in the fridge overnight before reheating.