Mumbai-Spiced Beef & Pork Pie
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Mumbai-Spiced Beef & Pork Pie

Mumbai-Spiced Beef & Pork Pie

with Cheesy Mixed Mash Topping & Pear Salad

Potato topped pie is a weeknight dish we wait in anticipation for. Contain your excitement because this one has cauliflower mashed into the topping and baked on richly spiced beef and pork mince. We know you’ll love when the topping is pulled apart and the Cheddar cheese stretches with it.

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

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1 portion

cauliflower

1 packet

beef & pork mince

1 packet

tomato paste

1 bag

baby spinach leaves

1

pear

1 bag

Mixed Salad Leaves

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains Milk; )

1 tsp

brown sugar

½ cup

water

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2603 kJ
Fat33.9 g
of which saturates15.8 g
Carbohydrate38 g
of which sugars20.6 g
Dietary Fibre6.9 g
Protein39 g
Sodium918 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

Medium Pan
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.

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

2
2

• Add the butter and a good pinch of salt to the saucepan of veggies. Mash until smooth and cover to keep warm. • Preheat the grill to high.

3
3

• While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The curry paste is mild, but use less if you're sensitive to heat. Add Bengal curry paste and Mumbai spice blend and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water and cook until slightly reduced, 1-2 minutes. Season generously with salt. • Stir through baby spinach leaves until wilted, 1 minute.

4
4

• Transfer the mince filling to a baking dish, then spread the cauli-potato mash over the top. • Sprinkle over shredded Cheddar cheese. • Grill pie until lightly golden, 5-10 minutes.

5
5

• Meanwhile, thinly slice pear. • In a medium bowl, combine pear, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide Mumbai-spiced beef and pork pie with cheesy mixed mash topping between plates. • Serve with pear salad. Enjoy!