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Louisiana Beef & Cheesy Mash Pie

Louisiana Beef & Cheesy Mash Pie

with Garlicky Greens

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Sometimes only a pie will do. Satisfy that craving for something warm, slightly smokey and comforting with this rich, cheesy mash-topped number. It's Nanna's cooking fused with classic Southern flavours for an explosion of flavour and a dinner that reminds us why at-home cooking is best.

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

carrot

1

onion

3 clove

garlic

1 bag

green beans

1 packet

beef mince

1 tin

chopped tomatoes

1 bag

baby spinach leaves

2 sachet

Louisiana spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3747 kJ
Fat46.4 g
of which saturates27.1 g
Carbohydrate57.6 g
of which sugars19.8 g
Protein46 g
Sodium2432 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
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 large chunks. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and a pinch of salt and mash until smooth.

2

While the potato is cooking, grate the carrot. Finely chop the brown onion and garlic. Trim the green beans.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the carrot, Louisiana spice blend and 1/2 the garlic and cook, stirring, until softened, 2-3 minutes. Add the chopped tomatoes and brown sugar, stir well and cook until reduced, 2-3 minutes.

4

Preheat the grill to medium-high. Transfer the pie filling to a baking dish, then use the back of a spoon to spread the mashed potato evenly over the top. Sprinkle over the shredded Cheddar cheese and grill until the cheese is melted and golden, 8-10 minutes.

5

While the pie is grilling, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 3-4 minutes. Add the baby spinach leaves and the remaining garlic and cook until wilted and fragrant, 1 minute. Season to taste.

6

Divide the Louisiana beef and cheesy mash pie between plates. Serve with the garlicky greens.