This cosy dinner packs a smokey, veggie-loaded beef base full of flavour, then tops off the whole dish with decadent and delicious gooey Cheddar mashed potatoes. Finishing the meal off under the grill ensures you're eating your tasty creation as fast as possible!
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
beef-style stock powder
garlic & herb seasoning
Louisiana spice blend
shredded Cheddar cheese(ContainsMilk)
water (for the onion)
white wine vinegar
water (for the sauce)
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the potato to the pan. Add the butter, garlic & herb seasoning and milk, then mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Thinly slice the brown onion. Grate the carrot. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
SPICY! The spice blend is mild, but use less if you're sensitive to heat. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef mince and carrot, breaking the mince up with a spoon, until just browned, 4-5 minutes. Add the Louisiana spice blend, garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the sauce) and beef-style stock powder and cook until slightly thickened, 1-2 minutes. Stir through the caramelised onion.
Preheat the grill to medium-high. Transfer the beef filling to a baking dish and evenly spread with the mash. Sprinkle over the shredded Cheddar cheese. Grill until lightly golden, 5-8 minutes.
While the pie is grilling, thinly slice the apple. In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. Add the mixed salad leaves and apple. Toss to coat.
Divide the Louisiana beef and caramelised onion pie between plates. Serve with the apple salad.