Middle Eastern Lamb & Cauliflower Pie
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Middle Eastern Lamb & Cauliflower Pie

Middle Eastern Lamb & Cauliflower Pie

with Veggie Mash Topping

You can have anything you want in a pie, it’s totally up to your tastebuds. May we suggest though, this lamb version with Middle Eastern tastes and a variety of oven-roasted veggies. Give this pie a real hit of deliciousness by baking a mix of mashed potato and carrot on top to make the lid of the pie.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Over 30g protein
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 Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

potato

1

white turnip

1 packet

Soffritto Mix

1 packet

tomato paste

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

lamb mince

1 sachet

Middle Eastern Seasoning

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)1821 kJ
Fat18.1 g
of which saturates8.4 g
Carbohydrate32.1 g
of which sugars16.6 g
Dietary Fibre9.4 g
Protein33.2 g
Sodium1227 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

Baking Dish
Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. Place cauliflower in a baking dish, then drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around the edges, 15-20 minutes.

2
2

• Meanwhile, bring a medium saucepan of salted water to the boil. • Peel potato and white turnip. Cut potato into large chunks. Cut turnip into small chunks. • Cook potato and turnip in the boiling water until easily pierced with a fork, 16-18 minutes. • Drain and return veggies to the pan. • Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add soffritto mix and cook until tender, 3-4 minutes. • Add Middle Eastern seasoning and tomato paste and cook, stirring, until fragrant, 1 minute.

4
4

• Reduce heat to medium, then add beef-style stock powder, baby spinach leaves and the water and cook, stirring, until reduced, 1-2 minutes. Season to taste.

TIP: Add a dash more water if the mince is dry!

5
5

• Preheat grill to high. • To the baking dish with cauliflower, add lamb filling. • Spread veggie mash over evenly, then grill until golden, 5-10 minutes.

6
6

• Divide Middle Eastern lamb and cauliflower pie with veggie mash topping between plates. Enjoy!