Mumbai-Style Beef & Bacon Pie

Name: Mumbai-Style Beef & Bacon Pie with Cheesy Veggie Mash Topping & Apple Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 potato; 1 portion cauliflower; 10 g butter; 1 packet beef mince; 1 packet Bengal Curry Paste; 1 sachet Mumbai Spice Blend; ½ tin Crushed & Sieved Tomatoes; 1 bag baby spinach leaves; 1 packet Shredded Cheddar Cheese; 1 apple; 1 bag Mixed Salad Leaves; 1 drizzle white wine vinegar; 1 packet diced bacon

with Cheesy Veggie Mash Topping & Apple Salad

Get up to $175 off

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 bacon and beef mince. We know you’ll love when the topping is pulled apart and the Cheddar cheese stretches with it.

Tags:

Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 portion

cauliflower

1 packet

beef mince

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

½ tin

Crushed & Sieved Tomatoes

1 bag

baby spinach leaves

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

apple

1 bag

Mixed Salad Leaves

1 packet

diced bacon

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3184 kJ

Fat44.6 g

of which saturates20.6 g

Carbohydrate35.8 g

of which sugars19.6 g

Protein48.8 g

Sodium1297 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 Saucepan

•Large Frying Pan

•Baking Dish

Cooking Steps

• 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 pan.

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

• To the saucepan with the potato and cauliflower, add the butter and a good pinch of salt. Mash until smooth and cover to keep warm. • Preheat grill to high.

• While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cooked diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer. Add Bengal curry paste, Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. • Add the brown sugar and water and cook until slightly reduced, 1-2 minutes. Season generously with salt. Add baby spinach leaves and stir to combine.

• Transfer the beef 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.

• While the pie is grilling, thinly slice pear into wedges. • In a medium bowl, combine pear, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.