Cheesy Beef & Rosemary Pie

Name: Cheesy Beef & Rosemary Pie with Cheddar Mash Top & Garlicky Greens
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 2 potato; 40 g butter; 2.5 tbs milk; ¼ tsp salt; 1 onion; 1 stalk celery; 2 sprig rosemary; 1 packet beef mince; ½ packet tomato paste; 2.5 tbs water; 1 sachet beef-style stock powder; 1 bag baby broccoli; 1 bag baby spinach leaves; 2 packet Shredded Cheddar Cheese; 2 clove garlic

with Cheddar Mash Top & Garlicky Greens

Get up to $175 off

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!

Allergens:

Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

onion

1 stalk

celery

2 sprig

rosemary

1 packet

beef mince

½ packet

tomato paste

1 sachet

beef-style stock powder

1 bag

baby broccoli

1 bag

baby spinach leaves

2 packet

Shredded Cheddar Cheese

(Contains: Milk; )

2 clove

garlic

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2.5 tbs

milk

(Contains: Milk; )

¼ tsp

salt

2.5 tbs

water

Nutrition Values

/ per serving

Energy (kJ)3799 kJ

Fat54.8 g

of which saturates32.7 g

Carbohydrate37.4 g

of which sugars6.1 g

Protein50 g

Sodium1641 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

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.

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. Trim the green beans.

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 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 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!

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.

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.