Spinach and Beef Layer Pie

Name: Spinach and Beef Layer Pie
Yield: Serves 6–8
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 500 g large leaf spinach, stalks removed; 25 g butter, plus extra for greasing; 500 g beef mince; 2 rounded tsp paprika; 2 tbsp plain flour; 600 ml tomato juice; finely grated zest and juice of 1/2 an orange; 2–4 pinches of mild chilli powder; 2 large eggs; 75 g blanched almonds, chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

When I was living with my grandmother as a child the doctor told her I was anaemic so she gave me lots of spinach and watercress. Thankfully I wasn’t put off and to this day spinach is one of my favourite vegetables. I was gratified when I dreamt up this pie; it has a wonderful crunchy top and is undeniably healthy.

Ingredients

sea salt and freshly ground black pepper
500 g large leaf spinach, stalks removed
25 g

Main course
Pie

Method

Bring a large pan of salted water to the boil. Plunge in the spinach leaves and boil for about 30 seconds, just until the leaves are limp. Drain well, pressing with a wooden spoon to extract all the liquid.

Melt the butter in a heavy saucepan. Add the mince and stir over a high heat until the beef has separated and browned. Remove from the heat and stir in the paprika and flour. Gradual