Double Hearty Beef & Veg Pie
with Kumara Mash Top & Garlicky Greens- Milk
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!).
Ingredients
2
Kumara
2
Garlic
500 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Broccoli
1 sachet
Chicken-Style Stock Powder
1 packet
Leek
Not included in your delivery
water
milk
(Contains: Milk; )
salt
1 drizzle
olive oil
g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Peel kumara and cut into large chunks.
• Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• Drain and return to saucepan.
• Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, slice leek and finely chop garlic. Finely chop celery.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and celery, stirring, until softened, 6-7 minutes.
• Add 1/2 of the garlic and cook, stirring, until fragrant, 1 minute.
• Add beef mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, then add tomato paste (see ingredients), the water and chicken-style stock powder. Stir well to combine.
• Add baby spinach leaves and stir through until just wilted, 1-2 minutes.
TIP: Add a dash more water if the mince is dry!
• Preheat grill to medium-high.
• Transfer the beef filling to a baking dish. Using the back of a spoon, spread the mashed kumara over the top.
• Sprinkle over shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes.
Little cooks: Kids can join in on the fun by smoothing the mash mixture evenly over the pie!
• Meanwhile, cut broccoli into florets.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook broccoli, tossing, until tender, 5-6 minutes.
• Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide beef and rosemary pie between plates.
• Serve with garlicky greens. Enjoy!
