All-American Lamb & Caramelised Onion Pie
with Cheesy Potato Topping & Cucumber Salad
This cosy dinner packs a smokey, veggie-loaded lamb base full of flavour, then tops off the whole dish with decadent and delicious gooey Cheddar mashed potatoes. Finishing the meal off under the grill ensures you're eating your tasty creation as fast as possible!
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Ingredients
2
potatoes
1
Brown Onion
1
carrot
1 packet
lamb mince
1 packet
tomato paste
1 bag
Mixed Salad Leaves
1
cucumber
1 sachet
Aussie Spice Blend
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
1 tbs
balsamic vinegar
½ tbs
water (for the onion)
1 tsp
brown sugar
1 drizzle
white wine vinegar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter, Aussie spice blend and the milk, then mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, thinly slice onion. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, water (for the onion) and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook lamb mince and carrot, breaking the mince up with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add water (for the sauce) and cook until slightly thickened, 1-2 minutes. Stir through caramelised onion and season to taste.
• Preheat grill to medium-high. Transfer lamb filling to a baking dish, then evenly spread with the mash. • Sprinkle over shredded Cheddar cheese. Grill until lightly golden, 5-8 minutes.
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Meanwhile, thinly slice cucumber. In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. • Add mixed salad leaves and cucumber. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide All-American lamb and caramelised onion pie between plates. • Serve with cucumber salad. Enjoy!