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Middle Eastern Beef & Mash Pie

Middle Eastern Beef & Mash Pie

with Crumbly Cheese & Garden Salad

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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!

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

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 presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 bag

salad leaves

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 bag

mixed leaves

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

½ cup

water

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3271 kJ
Fat41.4 g
of which saturates23.5 g
Carbohydrate54 g
of which sugars22.7 g
Protein42.5 g
Sodium1423 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 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.

2

While the potato is cooking, finely chop onion. Grate carrot. Roughly chop tomato. Finely chop garlic.

3

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.

4

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.

5

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.

6

Divide Middle Eastern beef and mash pie between plates. Serve with garden salad.