Beef, Bacon & Thyme Pie
with Kūmara Mash Top & Garlicky Greens- Milk
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!). The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
Red Onion
2
Kumara
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Thyme
1
Celery
1 packet
Baby Leaves
1 packet
Tomato Paste
1
Broccoli
1 sachet
Chicken-Style Stock Powder
3
Garlic
100 g
Diced Bacon
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
2.5 tbs
milk
(Contains: Milk; )
¼ tsp
salt
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, finely chop onion and garlic. Finely chop celery. Pick and finely chop rosemary leaves. Little cooks: Kids can help pick the herbs from the stems!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and celery, stirring, until softened, 6-7 minutes. • Add rosemary and 1/2 of the garlic and cook, stirring, until fragrant, 1 minute. • Add bacon, beef mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add tomato paste (see ingredients), the water and chicken-style stock powder. Stir well to combine. • Add baby spinach leaves and stir through until just wilted, 1-2 minutes. TIP: Add a dash more water if the mince is dry!
• Preheat grill to medium-high. • Transfer the beef filling to a baking dish. Using the back of a spoon, spread the mashed kumara over the top. • Sprinkle over shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes. Little cooks: Kids can join in on the fun by smoothing the mash mixture evenly over the pie!
• Meanwhile, slice courgette into half-moons.
• Wash and dry the frying pan, then return to
medium-high heat with a drizzle of olive oil.
Cook courgette, until tender, 4-5 minutes.
• Add remaining garlic and cook until fragrant,
1 minute. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up
the cooking process.
• Divide beef and rosemary pie between plates. • Serve with garlicky greens. Enjoy!
