Middle Eastern Beef & Kumara Mash Pie

Name: Middle Eastern Beef & Kumara Mash Pie with Crumbly Cheese & Garden Salad
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 40 g butter; 1 onion; 1 carrot; 1 packet beef mince; 1 sachet ras el hanout; 1 packet tomato paste; ½ cup water; 1 sachet beef-style stock powder; 1 bag baby spinach leaves; 1 packet feta cheese; 1 bag salad leaves; 1 tomato; 2 Kumara; 2 clove garlic; 1 tsp brown sugar

with Crumbly Cheese & Garden Salad

Get up to $175 off

This cosy cottage-style pie packs a veggie-loaded beef base, slightly spiced and full of flavour. Then it gets topped off with decadent and delicious creamy mashed kumara, plus a layer of crumbly cheese. Comforting, tasty and filling, this nostalgic meal is checking off all the boxes!

Allergens:

Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

carrot

1 packet

beef mince

1 sachet

ras el hanout

1 packet

tomato paste

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

feta cheese

(Contains: Milk; May be present: Tree Nuts. )

1 bag

salad leaves

tomato

Kumara

2 clove

garlic

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

½ cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3067 kJ

Fat35.2 g

of which saturates21.3 g

Carbohydrate56.9 g

of which sugars24.6 g

Protein39.2 g

Sodium1480 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 Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

Bring a medium saucepan of lightly salted water to the boil. Peel the kumara and cut into bite-size chunks. Add the kumara to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and a pinch of salt to the saucepan. Mash with a potato masher or fork until smooth.

While the potato is cooking, heat grill to medium-high. Finely chop brown onion. Grate carrot. Roughly chop tomato. Finely chop garlic.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Reduce heat to medium-high. Add carrot and onion and cook until softened, 4-5 minutes. Add ras el hanout, garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the water, beef-style stock powder and the brown sugar and cook until slightly thickened, 1-2 minutes.

Add the baby spinach leaves to the beef and stir to combine. Transfer the beef filling to a medium baking dish and spread evenly with the mashed kumara. Crumble the feta cheese over the pie and using a fork, lightly press the cheese into the potato. Grill until golden, 5-10 minutes.

Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. Add mixed salad leaves and tomato, then toss to combine.