Double Smokey Lamb & Cheesy Potato Top Pie
with Spinach & Rocket Salad
This classic shepherd’s pie comes together quickly, with lamb and veg seasoned with our smokey Kiwi spice blend. Finished off with a cheesy potato top, watch as it bakes to golden perfection in the oven. This one will be gobbled down in record time!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
500 g
Lamb Mince
1 packet
Chopped Potato
(Contains: Sulphites; )
1 packet
Totara Tasty Cheddar
(Contains: Milk; )
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
baby spinach & rocket mix
1 sachet
Kiwi Spice Blend
1 packet
Rosemary
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water over high heat until easily pierced with a fork, 8-10 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, finely chop celery and onion. • Heat a large frying pan over high heat. Cook lamb mince (no need for oil!), onion and celery until just browned and softened, 4-5 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, add Kiwi spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in chicken-style stock powder and the water. • Simmer until bubbling, 1-2 minutes. Season to taste.
• Preheat grill to high. • Transfer the lamb mixture to a baking dish, then evenly top with mashed potato topping. • Sprinkle over shredded Cheddar cheese. Grill pie until lightly golden, 8-10 minutes.
• While the pie is grilling, in a medium bowl, combine baby spinach & rocket mix with a drizzle of olive oil and vinegar. Season to taste. • Divide smokey lamb and cheesy potato top pie between plates. Serve with spinach and rocket salad. Enjoy!
