Gravy Beef, Pork & Veggie Filo Pie

Name: Gravy Beef, Pork & Veggie Filo Pie with Cheddar Cheese
Total time: 45 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 Red Onion; 1 packet Filo Pastry; 1 packet Shredded Cheddar Cheese; 1 sachet Gravy Granules; 250 g Beef & Pork Mince; 1 packet Worcestershire Sauce; 1 Celery; 1 Carrot; 1 Parsnip

with Cheddar Cheese

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This pie needs to be on a picture-perfect windowsill, with singing birds in the background. The rich gravy beef and pork filling will lull you into a calm atmosphere and the roasted root veggies add a crisp finishing touch.

Tags:

Family

Allergens:

Gluten

•Wheat

•Milk

•Soy

•Fish

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

Red Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Gravy Granules

(Contains: Gluten, Wheat; )

250 g

Beef & Pork Mince

1 packet

Worcestershire Sauce

(Contains: Gluten, Wheat, Soy, Fish; May be present: Gluten, Milk, Cashew, Fish, Wheat, Almond, Eggs, Soy, Sesame. )

Celery

Carrot

Parsnip

Nutrition Values

Calories616 kcal

Energy (kJ)2580 kJ

Fat27.8 g

of which saturates12.1 g

Carbohydrate52.7 g

of which sugars9.1 g

Dietary Fibre4.7 g

Protein38.6 g

Sodium1220 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

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into bite-sized chunks. • Place veggies in a baking dish. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

Little cooks: Help with tossing the veggies!

• Meanwhile, roughly chop celery and onion. Boil the kettle.

• When veggies have 10 minutes remaining, heat a large frying pan over high with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 2-3 minutes. • Cook celery and onion, stirring, until softened, 4-6 minutes. • Add herb & mushroom seasoning and cook, stirring, until fragrant, 1 minute. • Remove pan from heat, then add Worcestershire sauce, gravy granules and the boiling water (1 cup for 2 people / 2 cups for 4 people), then stir to combine. Season to taste.

• Reduce oven to 220°C/200°C fan-forced. • Transfer mince mixture to the baking dish with the roasted veggies. Stir to combine.

• In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of mince mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes. • In the last 10 minutes of bake time, sprinkle over shredded Cheddar cheese, return dish to oven and continue baking.

Little cooks: Kids can help scrunch the filo pastry.