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Lamb & Cauliflower Pie
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Lamb & Cauliflower Pie

Lamb & Cauliflower Pie

with Turnip & Potato Mash Topping

It warms your heart (and stomach) when you can get your hands on a lamb pie. Bake this one in a saucy veggie and lamb filling. You’ll love the smokey roast cauliflower and the mash topping adds that beloved flavour - nostalgia. Enjoy!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Under 30g carbs
Over 30g protein
Kid Friendly
Allergens:
Milk
Gluten

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

Total Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1

potato

1

white turnip

1 portion

cauliflower

1 stalk

celery

2 clove

garlic

1 packet

lamb mince

1 sachet

Herb & Mushroom Seasoning

1 packet

tomato paste

1 sachet

beef-style stock powder

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

plain flour

(Contains Gluten; )

¾ cup

water

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Nutrition Values

Energy (kJ)1742 kJ
Fat17.6 g
of which saturates8.4 g
Carbohydrate29 g
of which sugars14.4 g
Dietary Fibre5.7 g
Protein32.7 g
Sodium1142 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

Medium Saucepan
Large Frying Pan
Baking Dish

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Peel white turnip and cut into bite-sized chunks. Chop cauliflower into small florets (including stalk!). Finely chop celery and garlic. • Place cauliflower in a baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.

2
2

• Cook potato and turnip in the boiling water until easily pierced with a fork, 15-18 minutes. • Drain and return veggies to pan. • Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

Little cooks: Get those muscles working and help mash the potatoes!

3
3

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook lamb mince and celery, breaking up with a spoon, until just browned, 3-4 minutes.

TIP: For best results, drain the oil from the pan before cooking the sauce.

4
4

• Reduce heat to medium, then add garlic, herb & mushroom seasoning, tomato paste and the plain flour and cook until fragrant, 1 minute. • Add beef-style stock powder and the water and cook, stirring until slightly reduced, 1-2 minutes.

TIP: Add a dash more water if the mince is dry!

5
5

• Preheat grill to high. Transfer lamb filling to the baking dish with cauliflower and spread turnip potato mash over the top. • Grill until lightly golden, 10-15 minutes.

Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!

6
6

• Divide lamb and cauliflower pie between plates. Enjoy!