[Savvy Shortcuts] NZ Smokey Lamb & Cheesy Potato Top Pie
with Spinach & Rocket Salad
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
250 g
Lamb Mince
1 packet
Chopped Potato
(Contains: Sulphites; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Celery
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
1 sachet
Kiwi Spice Blend
Nutrition Values
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, 6-7 minutes. • 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.
TIP: Add a dash of water if the mince looks dry!
• 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!
