Hearty Lamb Mince & Mushroom Pie

Name: Hearty Lamb Mince & Mushroom Pie with Baby Leaves & Potato Topping
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 Red Onion; 250 g Lamb Mince; 1 sachet Chilli Flakes; 1 Celery; 1 packet baby leaves; 1 packet Tomato Paste; 3 packet Potato; 1 packet Button Mushrooms; 1 sachet Nan's Special Seasoning

with Baby Leaves & Potato Topping

Get up to $175 off

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

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Red Onion

250 g

Lamb Mince

1 sachet

Chilli Flakes

Celery

1 packet

baby leaves

1 packet

Tomato Paste

3 packet

Potato

1 packet

Button Mushrooms

1 sachet

Nan's Special Seasoning

Nutrition Values

Calories336 kcal

Energy (kJ)1410 kJ

Fat9.5 g

of which saturates3 g

Carbohydrate28.5 g

of which sugars9.5 g

Dietary Fibre8.2 g

Protein32.5 g

Sodium427 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.

Cooking Steps

• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Preheat the grill to high. Finely chop onion (see ingredients), celery and garlic. Thinly slice button mushrooms.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a baking dish.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook lamb mince, onion and celery, breaking mince up with a spoon, until softened, 6-7 minutes. • Add garlic, Nan's special seasoning and tomato paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add the brown sugar and water, and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, add baby leaves and stir until slightly wilted. Season with pepper.

• Transfer lamb mince filling to the baking dish with the mushrooms. Spread evenly with mashed potato. • Drizzle with olive oil and sprinkle with chilli flakes (if using). • Grill pie until golden, 12-14 minutes.

• Divide lamb mince and mushroom pie between plates. Enjoy!