HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Lamb & Veggie Mash Pie
Middle Eastern Lamb & Veggie Mash Pie

Middle Eastern Lamb & Veggie Mash Pie

with Mixed Leaf Salad

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We like to think this pie will baffle and delight your senses in equal measure. At first, the unexpected tahini crust on this Middle Eastern dish may throw you for a loop – but when you taste it, you may find it hard to go back to bland old pastry after this mashed veggie top surprise.

This recipe is under 650kcal per serving.

Tags:Under 650kcal

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove








1 stalk


1 packet

lamb mince

1 packet

tomato paste

1 sachet

chermoula spice blend

1 packet

beef-style stock powder

1 bag

salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 tbs



60 g



¾ cup


1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2703 kJ
Fat39.4 g
of which saturates21.5 g
Carbohydrate36.2 g
of which sugars15.6 g
Dietary Fibre9.3 g
Protein37.9 g
Sodium1341 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the garlic. Peel the potato and parsnip, and cut into bite-sized chunks. Cook the parsnip, potato and 1/2 the garlic in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the milk and 1/2 the butter and season with salt. Mash until smooth and cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!


While the veggies are cooking, preheat the grill to high. Finely chop the brown onion, celery and remaining garlic.


Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb mince and celery, breaking up the mince with a spoon, until just browned, 4-5 minutes.


Reduce the heat to medium-high, then add the onion and cook until softened, 3-4 minutes. Add the chermoula spice blend, tomato paste and remaining garlic. Cook until fragrant, 1 minute. Add the water, beef-style stock powder and remaining butter and cook until slightly thickened, 2-3 minutes. Season to taste.


Transfer the lamb filling to a baking dish and spread evenly with the veggie mash. Sprinkle over the grated Parmesan cheese. Grill the pie until the top is lightly golden, 6-8 minutes. In a medium bowl, combine the mixed salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.


Divide the Middle Eastern lamb and veggie mash pie between plates. Serve with the mixed leaf salad.