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Louisiana Beef & Caramelised Onion Pie

Louisiana Beef & Caramelised Onion Pie

with Cheesy Potato Topping & Apple Salad

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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!

Tags:Kid Friendly
Allergens:Milk

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

beef mince

1 sachet

beef-style stock powder

1

onion

1

carrot

2 clove

garlic

1 sachet

garlic & herb seasoning

1 bag

salad leaves

2

potato

1 packet

tomato paste

1 sachet

Louisiana spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

apple

Not included in your delivery

1 tbs

balsamic vinegar

1 tsp

brown sugar

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

olive oil

½ tbs

water (for the onion)

1 drizzle

white wine vinegar

½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2922 kJ
Fat31.6 g
of which saturates18.8 g
Carbohydrate59.4 g
of which sugars20.5 g
Protein42.1 g
Sodium2233 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

Divide the Louisiana beef and caramelised onion pie between plates. Serve with the apple salad.