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Curried Beef Potato Top Pie
Curried Beef Potato Top Pie

Curried Beef Potato Top Pie

with Hidden Veggies & Melted Cheddar Cheese

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 mince. We know you’ll love the moment when the topping is pulled apart and the Cheddar cheese stretches for that extra yum-factor.

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

250 g

Beef Mince

1 packet

Bengal Curry Paste

1 packet

Totara Tasty Cheddar

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Potato

1

Carrot

1

Parsnip

Garlic Paste

Not included in your delivery

1 tsp

brown sugar

1 drizzle

olive oil

10 g

butter

(Contains: Milk; )

½ cup

water

Nutrition Values

Calories721 kcal
Energy (kJ)3010 kJ
Fat47.7 g
of which saturates25.3 g
Carbohydrate25.9 g
of which sugars13.8 g
Dietary Fibre5.2 g
Protein44.3 g
Cholesterol50.8 mg
Sodium878 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

Baking Dish
Large Pan
Large Frying Pan

Cooking Steps

Get prepped
1

• 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 the veggie mash
2

• 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!

Cook the filling
3

• While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef 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.

Assemble the pie
4

• 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 the pie
5

• Grill pie until lightly golden, 5-10 minutes.

Serve up
6

• Divide Mumbai-style beef with cheesy veggie mash top pie between plates. Enjoy!