• Bring a large saucepan of lightly salted water to the 
boil.
• Peel potato, then cut into large chunks.
• Cook potato in the boiling water until easily pierced 
with a fork, 10-15 minutes.
• Drain potato and return to the saucepan. Add 
the butter, milk and a pinch of salt, then mash 
until smooth. 

• While potato is cooking, heat grill to medium-high.
• Finely chop brown onion.
• Grate carrot.
• Roughly chop tomato.
• Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook beef mince, breaking up with a 
spoon, until just browned, 3-4 minutes. Reduce 
heat to medium-high. Drain oil from pan.
• Add carrot and onion and cook until softened, 
4-5 minutes. Add Middle Eastern seasoning, garlic
and tomato paste and cook, stirring until fragrant, 
1-2 minutes.
• Add the water, stock concentrate and the brown 
sugar, then cook until slightly thickened, 
1-2 minutes. 

• Add baby spinach leaves to the beef filling and stir 
to combine. Transfer beef filling to a baking dish.
• Top with mashed potato and spread evenly with 
the back of a spoon. Crumble fetta cubes over pie. 
Using a fork, lightly press cheese into the mash.
• Grill pie, until golden, 8-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie!

• Meanwhile, combine a drizzle of the white wine
vinegar and olive oil in a medium bowl. Season to 
taste with salt and pepper.
• Add mixed salad leaves and tomato, then toss 
to combine. 

• Divide Middle Eastern beef and fetta-mash pie 
between plates.
• Serve with tomato salad. Enjoy!