Deluxe Lamb Shoulder & Parmesan Pie
with Filo Pastry & Balsamic Green Bean Rocket Salad
For tonight’s dinner, we’ve done the hard bit for you by slow cooking lamb shoulder to meltingly tender perfection. This forms the base of our favourite cold-weather meal - a hearty, soul-satiating pie. Top the lamb filling with layers of flaky filo and a sprinkling of Parmesan for the ultimate demonstration of stylish comfort food.
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
Ingredients
1 packet
Slow-Cooked Lamb Shoulder
½
Onion
1
carrot
1 stalk
celery
2 clove
garlic
1 packet
tomato paste
1 sachet
Nan's Special Seasoning
1 packet
filo pastry
(Contains Gluten; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
green beans
1 packet
Rocket leaves
Not included in your delivery
olive oil
½ cup
water
30 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb. • Cover tightly with foil and roast for 12 minutes. • Remove lamb from the oven, then using two forks, pull lamb apart into small pieces.
• Meanwhile, finely chop onion, carrot, celery and garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot and celery until tender, 6-8 minutes. • Add garlic, tomato paste and Nan's special seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium-low, then add the water and cook until slightly reduced, 1-2 minutes. Season with salt and pepper. • Meanwhile, in a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Pour veggie mixture over lamb in the baking dish and stir to combine.
• Lightly scrunch each sheet of filo pastry and place on top of lamb mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp.
• While the pie is baking, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Transfer green beans to a medium bowl, then add rocket leaves and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.
• Divide classic lamb shoulder and Parmesan filo pie between plates. • Serve with green bean rocket salad. Enjoy!