[Savvy Shortcuts] NZ Smokey Lamb & Cheesy Potato Top Pie

Name: [Savvy Shortcuts] NZ Smokey Lamb & Cheesy Potato Top Pie with Spinach & Rocket Salad
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 Red Onion; 250 g Lamb Mince; 1 packet Chopped Potato; 1 packet Shredded Cheddar Cheese; 1 Celery; 1 packet Tomato Paste; 1 sachet Chicken-Style Stock Powder; 1 packet baby spinach & rocket mix; 1 sachet Kiwi Spice Blend; 1 packet Rosemary; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ½ cup water; 1 drizzle vinegar (balsamic or white wine)

with Spinach & Rocket Salad

Get up to $175 off

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!

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

250 g

Lamb Mince

1 packet

Chopped Potato

(Contains: Sulphites; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Celery

1 packet

Tomato Paste

1 sachet

Chicken-Style Stock Powder

1 packet

baby spinach & rocket mix

1 sachet

Kiwi Spice Blend

1 packet

Rosemary

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

½ cup

water

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories560 kcal

Energy (kJ)2340 kJ

Fat37.4 g

of which saturates19.6 g

Carbohydrate49.6 g

of which sugars7.5 g

Dietary Fibre7 g

Protein37.5 g

Sodium1140 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.

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. Pick and finely chop rosemary. • 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 rosemary, 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!