HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork, Rosemary & Mushroom Pie
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

button mushrooms

1 stalk




1 sprig


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




2 clove


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

40 g



2 tbs



¾ cup


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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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.


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