Double Spiced Beef & Hidden Veg Shepherd's Pie

Name: Double Spiced Beef & Hidden Veg Shepherd's Pie with Cheesy Potato Top
Total time: 35 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 Red Onion; 500 g Beef Mince; 1 packet Shredded Cheddar Cheese; 1 sachet mild sambal seasoning; 1 packet Baby Leaves; 1 packet Coconut Milk; 3 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Parsnip

with Cheesy Potato Top

Get up to $175 off

We firmly believe that there’s nothing better than a homey, comforting classic to warm you from the inside out. What gets us even more excited is when we throw in a little twist, just like tonight’s shepherd’s pie! You’ll still find the classic beef and cheesy potato top but tonight we're simmering it in a fragrant array of spices, veggies and coconut milk for a flavourful twist!

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

500 g

Beef Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

mild sambal seasoning

1 packet

Baby Leaves

1 packet

Coconut Milk

3 packet

Potato

1 sachet

Chicken-Style Stock Powder

Carrot

Parsnip

Nutrition Values

Energy (kJ)3510 kJ

Calories840 kcal

Fat58.6 g

of which saturates34.6 g

Carbohydrate32.5 g

of which sugars11.1 g

Dietary Fibre8 g

Protein68.5 g

Cholesterol102 mg

Sodium1170 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

•Large Non-Stick Pan

•Baking Dish

•Medium Saucepan

Cooking Steps

PDF

• Bring a medium saucepan of lightly salted water to the boil. • Peel potato and parsnip and cut into small chunks. • Add potato and parsnip to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan. Add the milk, salt and butter to the saucepan. Mash with a potato masher or fork until smooth. Little cooks: Get those muscles working and help mash the potatoes and parsnip!

• Meanwhile, finely chop onion. Grate the carrot. Little cooks: Help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).

• Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, until softened, 2-3 minutes. • Add beef mince and carrot, breaking up with a spoon, until just browned, 2-3 minutes.

• Reduce the heat to medium-high and add mild Sambal seasoning and garlic and cook, until fragrant, 1 minute. • Add coconut milk, the brown sugar, beef-style stock powder and baby spinach leaves and cook until thickened, 1 minute. Season to taste.

• Transfer the mince filling to a baking dish and spread evenly with the mash. • Sprinkle over shredded Cheddar cheese. Grill until the top is lightly golden, 8-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!