Mumbai-Style Beef & Pork Pie
with Extra Cheesy Veggie Mash Topping
Potato topped pie is a weeknight dish that the family can't wait to eat! Contain your excitement because this one has veggies mashed into the topping and baked on richly spiced beef & pork mince. We know you’ll love the moment when the topping is pulled apart and the Cheddar cheese stretches for that extra yum-factor.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
potato
1
carrot
1
parsnip
1 packet
baby leaves
1 packet
beef & pork mince
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
2 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
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato, carrot and parsnip and cut into small chunks. Roughly chop baby leaves.
TIP: Save time and get more fibre by leaving the veggies unpeeled!
• Cook potato, parsnip and carrot in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies to the pan, then add the butter and a good pinch of salt. Mash until smooth and cover to keep warm. Set aside. • Preheat grill to high.
Little cooks: Get those muscles working and help mash the veggies!
• 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! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste, Mumbai spice blend, garlic paste and tomato paste and cook until fragrant, 1-2 minutes. • Add baby leaves, the brown sugar and water and cook until slightly reduced, 2-3 minutes. Season generously with salt.
TIP: For best results, drain the oil from the pan before adding the aromatics.
• Transfer the mince filling to a baking dish, then spread the veggie mash over the top. • Sprinkle with shredded Cheddar cheese.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Grill pie until lightly golden, 5-10 minutes.
• Divide Mumbai-style beef and pork pie between plates. Enjoy!