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Pork, Rosemary & Mushroom Pie

Pork, Rosemary & Mushroom Pie

with Parmesan Mash Topping & Balsamic Salad

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Sometimes only a pie will do. Satisfy that craving for something warm and comforting with this rich, cheesy mash-topped number. It's just like Nonna used to make (but better!).

Tags:Kid Friendly
Allergens:MilkTree NutsSulphitesFishGluten

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 packet

button mushrooms

1 stalk

celery

1

onion

1 sprig

rosemary

1 packet

pork mince

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

salad leaves

1 sachet

beef-style stock powder

1 drizzle

balsamic glaze

(ContainsSulphites)

1

tomato

2 clove

garlic

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¾ cup

water

½ tbs

Worcestershire sauce

(ContainsFish, Gluten)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3257 kJ
Fat42.2 g
of which saturates19.3 g
Carbohydrate53.4 g
of which sugars22.6 g
Protein44.3 g
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and milk, then season generously with salt. Mash until smooth.

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

2

While the potato is cooking, thinly slice the button mushrooms. Finely chop the celery and brown onion. Pick and finely chop the rosemary (see ingredients). Finely chop the garlic.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the mushrooms, onion and celery and cook until softened, 4-5 minutes. Add the rosemary and pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic, garlic & herb seasoning, tomato paste and cook, stirring until fragrant, 1 minute. Reduce the heat to medium and add the beef-style stock powder, Worcestershire sauce (optional) and the water. Stir well to combine and cook until slightly reduced, 2-4 minutes. Season to taste.

4

Preheat the grill to medium-high. Transfer the pork mixture to a baking dish, then spread the mashed potato over the top, smoothing out with the back of a spoon. Sprinkle over the grated Parmesan cheese and grill until the cheese is melted and golden, 5-10 minutes.

5

While the pie is grilling, slice the tomato into thin wedges. Roughly chop the roasted almonds. In a medium bowl, add a drizzle of olive oil and season with salt and pepper. Add the mixed salad leaves, tomato and toss to coat.

6

Divide the pork and rosemary pie and salad between plates. Drizzle the balsamic glaze and sprinkle the almonds over the salad.