Middle Eastern Lamb & Veggie Mash Pie
with Mixed Leaf Salad
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.
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
4 clove
garlic
1
potato
2
parsnip
1
onion
1 stalk
celery
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
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
milk
(Contains Milk; )
60 g
butter
(Contains Milk; )
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
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.
