Middle Eastern Beef & Mash Pie
with Crumbly Cheese & Garden Salad
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 potatoes, plus a layer of crumbly cheese. Comforting, tasty and filling, this nostalgic meal is checking off all the boxes!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
2
potato
1
onion
1
carrot
1
tomato
2 clove
garlic
1 packet
beef mince
1 sachet
ras el hanout
1 packet
tomato paste
1 sachet
beef-style stock powder
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 bag
salad leaves
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 bag
Mixed Leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain potato, then return to the saucepan. Add the butter, the milk and a pinch of salt, then mash until smooth.
While the potato is cooking, finely chop 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 onion and carrot 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.
Heat grill to medium-high. Add salad leaves to the beef filling and stir to combine. Transfer beef filling to a baking dish. Top with mashed potato and spread evenly with the back of a spoon. Crumble cheese over pie. Using a fork, lightly press cheese into the mash. Grill pie 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 leaves and tomato, then toss to combine.
Divide Middle Eastern beef and mash pie between plates. Serve with garden salad.
