Rustic Pork & Rosemary Pie

Name: Rustic Pork & Rosemary Pie with Hidden Veg & Parmesan Mash Topping
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 Celery; 250 g Pork Mince; 1 sachet Thyme; 1 packet Tomato Paste; 3 packet Potato; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Baby Leaves; 1 Carrot; 1 drizzle olive oil; 50 g butter; 2 tbs milk; ½ cup Water

with Hidden Veg & Parmesan Mash Topping

Get up to $175 off

Pork and rosemary have always been the flavour couple to beat and there’s nothing that can surpass them when baked into a golden pie. The homestyle aromas will have your heart and taste buds singing praises all the way through dinner.

Tags:

Kid Friendly

•High Protein

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

Celery

250 g

Pork Mince

1 sachet

Thyme

1 packet

Tomato Paste

3 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Baby Leaves

Carrot

Not included in your delivery

1 drizzle

olive oil

50 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

½ cup

Water

Nutrition Values

Calories656 kcal

Energy (kJ)2750 kJ

Fat42.3 g

of which saturates22.2 g

Carbohydrate33.9 g

of which sugars13 g

Dietary Fibre7.6 g

Protein34.5 g

Cholesterol0 mg

Sodium1150 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

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk, then season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, finely chop carrot, celery and onion. Roughly chop baby leaves. Pick rosemary leaves. Little cooks: Help pick the rosemary leaves from the stems!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, celery and onion until softened, 7-8 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• Add garlic & herb seasoning, rosemary and tomato paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add baby leaves, chicken-style stock powder and the water. Stir well to combine and cook until slightly reduced, 2-3 minutes.

• Preheat the grill to medium-high. • Transfer the pork filling to a baking dish, then spread the potato mash over the top, smoothing out with the back of a spoon. • Sprinkle over grated Parmesan cheese and grill pie until the cheese is melted and golden, 7-10 minutes. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the filling is hot!