Italian-Style Cottage Pie
with a cheesy spinach topping- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
This dish is packed with flavours from Italian cuisine! The minced meat is already seasoned with Italian herbs, and you'll also get to add Sicilian-style herbs yourself!
Ingredients
300 g
Potatoes
100 g
Spinach
100 g
Beef mince with Italian seasoning
(Contains: Selderij, Soja, Gluten, Ei, Mosterd, May contain traces of allergens)
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
½ piece
Onion
1 piece
Carrot
½
Tomato paste
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
1 pinch
Nutmeg
Not included in your delivery
¼ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
50 milliliters
Water for the sauce
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Wash or peel the potatoes, then cut them into rough pieces.
- Boil plenty of water in a pot or saucepan.
- Cook the potatoes for 12 - 13 minutes, covered. Add the spinach and boil for 2 more minutes, 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.
- Slice the carrot into crescents.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic, onion and carrot for 5 minutes.
- Add the tomato paste and the Sicilian-style herbs and fry for 2 more minutes.
- Add the mince and the water for the sauce, then cover with the lid. Allow to cook for 8 minutes over medium heat.
- Season to taste with salt and pepper.
- Mash the potatoes and spinach with the butter and a splash of milk. Use a microplane to grate in a pinch of nutmeg as preferred, then mix well.
- Season to taste with salt and pepper.
- 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.
