Smokey Pork & Kūmara Mash Topped Pie
with Cheddar Cheese & Hidden Veg
Calories
:
668 kcalProtein
:
34.4g proteinTotal
:
30 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Sulphites
- Milk
We firmly believe that there’s nothing better than a homey classic to warm you from the inside out, so tonight we're bringing you a winter-warmer that's sure to put a smile on your dial. You'll simmer pork mince, leek, carrots in a rich tomato and onion chutney sauce before grilling it with a mountain of cheesy kūmara mash on top.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Kumara
1
Carrot
1 sachet
Thyme
250 g
Pork Mince
1 sachet
Kiwi Spice Blend
1 packet
Leek
1 packet
Onion Chutney
(Contains: Sulphites)
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tbs
white wine vinegar
¼ cup
water
Nutrition
Energy (kJ)2800 kJ
Calories668 kcal
Fat33.6 g
of which saturates15.9 g
Carbohydrate55.2 g
of which sugars23 g
Dietary Fibre9 g
Protein34.4 g
Sodium1270 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
•Large Non-Stick Pan
•Baking Dish
•Medium Pan
Cooking Steps
1
- Bring a medium saucepan of salted water to the boil. Peel kumara and cut into bite-sized chunks.
- Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan.
- Add butter and season generously with salt. Mash until smooth. Cover to keep warm.
2
- Meanwhile, grate carrot.
- Pick thyme leaves.
3
- Heat a large frying pan over high heat. Cook pork mince (no need for oil!), carrot and leek, breaking up with a spoon, until just browned, 3-4 minutes.
- Add thyme and Kiwi spice blend and cook until fragrant, 1 minute.
4
- Reduce heat to medium, then stir in onion chutney, tomato paste, chicken-style stock power and the water. Cook until slightly reduced, 2-3 minutes.
5
- Preheat the grill to high. Transfer pork mince filling into a medium baking dish and spread mash over the top with a drizzle of olive oil
- Sprinkle with shredded Cheddar cheese. Grill until lightly golden, 5-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown!
6
- Divide smokey pork and kumara mash topped pie between plates. Enjoy!
