Italian-Style Cottage Pie

Name: Italian-Style Cottage Pie with a cheesy spinach topping
Total time: 45 min
Yield: 2
Cuisine: Belgian
Ingredients: 600 g Potatoes; 200 g Spinach; 200 g Beef mince with Italian seasoning; 1 sachet(s) Sicilian-style herb mix; 390 g Passata; 50 g Grated Gouda; 1 piece Garlic; 1 piece Onion; 1 piece Low sodium vegetable stock cube; 2 teaspoon Sugar; ½ tablespoon [Plant-based] butter; 1 teaspoon Mustard; to taste Salt and pepper

with a cheesy spinach topping

View our plans

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.

Tags:

High Protein

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

300 g

Potatoes

100 g

Spinach

100 g

Beef mince with Italian seasoning

(May be present: Selderij, Soja, Gluten, Ei, Mosterd)

½ sachet(s)

Sicilian-style herb mix

200 g

Passata

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

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

Energy (kJ)3160 kJ

Calories755 kcal

Fat28 g

Saturated Fat14.1 g

Carbohydrate83.2 g

Sugar21.6 g

Dietary Fiber13.8 g

Protein36.6 g

Salt3.7 g

Trans Fat0.5 g

Potassium1425.9 mg

Calcium139.5 mg

Iron3.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

•Potato Masher

•Oven Dish

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.