Beef & Rainbow Veggie Cottage Pie
with Cheesy Potato Cloud Topping
A hearty hug in a dish! This classic beef cottage pie is rich, savoury and topped with golden, cheesy crushed potatoes for the ultimate comfort food fix - nostalgic, satisfying and seriously delicious.
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
Ingredients
1 sachet
Garlic & Herb Seasoning
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Carrot
1 packet
Baby Leaves
1 packet
Tomato Paste
1 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten. )
1 sachet
Chicken-Style Stock Powder
2
Garlic
3
Potato
1 sachet
Thyme
1
Red Onion
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
20 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Meanwhile, finely chop onion, celery and garlic. • Heat a large frying pan over high heat. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and celery, stirring, until softened, 5-6 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1 minute.
• Reduce heat to medium-high, and stir in Worcestershire sauce, chicken-style stock powder and the water. • Simmer until bubbling, 1-2 minutes. • Remove from heat, and stir in baby spinach leaves, until slightly wilted. Season to taste. TIP: Add a dash of water if the mince looks dry!
• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Remove from heat. Return potato to the pan and toss to coat. Lightly crush with a fork. Season with salt and pepper. Little cooks: Get those muscles working and help crush the potatoes! TIP: Add a splash of water if the potato looks dry!
• Preheat grill to high. • Transfer the lamb mixture to a baking dish, then evenly top with crushed potato topping. • Sprinkle over shredded Cheddar cheese. Grill pie until lightly golden, 8-10 minutes. Little cooks: Join in on the fun by smoothing the crushed potatoes evenly over the pie! Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Divide classic lamb shepherd's pie between plates to serve. Enjoy!
