Sometimes only a pie will do. Satisfy that craving for something warm and comforting with this rich, cheesy mash-topped number. It's just like Nanna used to make (but better!).
Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby spinach leaves
beef-style stock powder
shredded Cheddar cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt and mash with a potato masher or fork until smooth.
While the potato is cooking, finely chop the brown onion. Finely chop the carrot (or grate if you prefer). Pick and finely chop 1/2 the rosemary leaves. Pick the thyme leaves. Finely chop the garlic. Roughly chop the baby spinach leaves. TIP: We've only used 1/2 a bunch of rosemary here as it can be quite an overpowering flavour. Use more or less depending on taste.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the onion and carrot, stirring, until softened, 6-7 minutes. Add the rosemary, thyme and 2/3 of the garlic and cook, stirring, until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes. Reduce the heat to medium, then add the tomato paste, the water and beef-style stock powder. Stir well to combine. Add the baby spinach and stir through until just wilted, 1-2 minutes. TIP: Add a dash more water if the mince looks dry!
Preheat the grill to medium-high. Transfer the mince mixture to a baking dish and spread the mashed potato over the top, smoothing it out with the back of a spoon. Sprinkle over the shredded Cheddar cheese and grill the pie until the cheese is melted and golden, 5-10 minutes.
While the pie is grilling, cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the broccoli, tossing, until tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper.
Divide the beef and rosemary pie and garlicky greens between plates.