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Herby beef pie

with creamy pumpkin and potato smash and silverbeet

Ready in around 20 mins

Nutritional Info:
  • Energy: 2044kj (488Kcal)
  • Protein: 47g
  • Carbohydrate: 45g
  • Fat: 26g
  • Contains: Gluten, Milk
Serving Amount:
Serves 2 people
Cooking Instructions:
  • Before cooking:

    Preheat the oven on grill setting to 220°C.

  • 1. To prepare the mash topping:

    Heat 2-3 tbsp of butter in a pot over a medium heat and once melted add the steamed potatoes and pumpkin, wholegrain mustard cream and 2 tbsp of water. Heat for 2-3 mins and then using a wooden spoon or potato masher vigorously stir the mixture until it is smooth and cook for another 2-3 mins to heat right through. Cover with a lid to keep warm while preparing mince.

  • 2. To cook the beef pie:

    Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the beef mince and brown, breaking up the mince with a spatula or wooden spoon. Brown for 2-3 mins then stir in the tomato sauce. Bring up to a simmer and cook for 4-5 mins to heat right through.

  • 3. To finish making the pie:

    Spoon beef mixture into an oven proof dish. Top with wholegrain mustard pumpkin and potato smash and sprinkle over cheesy crumb. Place under the grill for 1-2 mins until cheese is melted and bubbling.

  • 4. To cook the silverbeet:

    Heat 1-2 tbsps of butter in a non-stick frying pan over a medium heat. Cut the stalks off the silverbeet and then cut them into ½ cm strips. Finely slice the leaves into ½ cm strips as well. Add the stalks to the pan and saute for 2 mins then stir in the leaves and cook for another 3-5 mins until soft and tender.

  • To serve:

    Using a fish slice portion the beef pie and then carefully lift onto plates. Serve silverbeet on the side.

Ingredients In your box:
  • 1 pack of beef mince
  • 1 pack of steamed potato and pumpkin
  • 1 pot of wholegrain mustard cream
  • 1 pot of herby tomato ragu
  • 1 pot of cheesy crumb
  • 1 bag of silverbeet


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