topBanner
Beef & Rosemary Pie

Beef & Rosemary Pie

with Cheesy Mash Top & Garlicky Greens

Customise
Read more

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!).

Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby broccoli with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly
Allergens:Milk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

brown onion

1 stalk

celery

2 sprig

rosemary

2 clove

garlic

½ packet

tomato paste

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

beef mince

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

green beans

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

2.5 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3351 kJ
Fat45.5 g
of which saturates27.1 g
Carbohydrate37.4 g
of which sugars6.1 g
Protein44.2 g
Sodium1468 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a medium saucepan of salted water to the boil. Peel and cut the potato into large 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 the salt, then mash until smooth.

2

While the potato is cooking, finely chop the brown onion. Finely chop the celery (or grate if you prefer). Pick and finely chop 1/2 the rosemary leaves. Finely chop the garlic.

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.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the onion and celery, stirring, until softened, 6-7 minutes. Add the rosemary 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 (see ingredients), the water and beef-style stock powder. Stir well to combine. Add the baby spinach leaves and stir through until just wilted, 1-2 minutes.

TIP: Add a dash more water if the mince is dry!

4

Preheat the grill to medium-high. Transfer the mince filling to a baking dish. Using the back of a spoon, spread the mashed potato over the top. Sprinkle over the shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes.

5

While the pie is grilling, wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper.

6

Divide the beef and rosemary pie between plates. Serve with the garlicky greens.