• Bring a large saucepan of salted water to 
the boil. 
• Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily 
pierced with a fork, 12-15 minutes.
• Drain and return to the pan. Add the milk, half 
the butter and a generous pinch of salt. Mash 
until smooth and cover to keep warm. 
TIP: Save time and get more fibre by leaving the 
potato unpeeled! 
Little cooks: Get those muscles working and help 
mash the potatoes! 

• While veggies are cooking, pick thyme leaves. 

• Preheat grill to high.
• Heat a large frying pan over high heat with a 
drizzle of olive oil. Cook sliced mushrooms, 
stirring, until lightly browned, 3-4 minutes.
• Add beef mince and cook, breaking up with a 
wooden spoon, until just browned, 4-5 minutes. 
TIP: Drain oil from pan after cooking the beef mince 
for best results! 

• Reduce heat to medium, then add tomato paste, 
thyme and garlic & herb seasoning and cook 
until fragrant, 1 minute.
• Add stock concentrate, the water, brown sugar
and remaining butter and cook, until slightly 
thickened, 2-3 minutes.
• Remove from heat, then stir in baby spinach
leaves until wilted. 

• Transfer filling to a baking dish and spread 
evenly with the potato mash.
• Sprinkle with Parmesan cheese. Season 
with pepper.
• Grill pie, until the top is lightly golden, 
5-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie!
Little cooks: Join in on the fun by smoothing the 
mash mixture evenly over the pie! 

• Divide the rustic Italian beef and potato pie 
between plates to serve. Enjoy! 
TIP: Keeping a portion for later? See storage and 
re-heating instructions under allergens!