Classic Lamb & Cheesy Potato Top Pie

Name: Classic Lamb & Cheesy Potato Top Pie with Sautéed Fioretto & Chilli-Garlic Pangrattato
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Cheddar Cheese; 1 Fioretto; 3 Garlic; 1 sachet Chilli Flakes; 1 sachet Aussie Spice Blend; 1 Brown Onion; 250 g Lamb Mince; 2 Potato; 1 packet Panko Breadcrumbs; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 Carrot; 1 drizzle olive oil; 40 g butter; 2 tbs milk; 1 tsp brown sugar; ½ cup water

with Sautéed Fioretto & Chilli-Garlic Pangrattato

Recipe Development TeamUpdated on July 09, 2026

Get up to $230 off

Calories

763 kcal

Protein

37.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten
Gluten
Soy
May contain traces of allergens

We’ve teamed up with Perfection Fresh to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the creamy Fioretto will become the best part of this pie. When paired with American-style lamb and cheesy mash, you’ll be savouring each and every bite. Compliments to the Fioretto, we say!

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

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk)

Fioretto

Garlic

1 sachet

Chilli Flakes

1 sachet

Aussie Spice Blend

Brown Onion

250 g

Lamb Mince

Potato

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten May be present: Gluten, Soy.)

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

Carrot

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

1 tsp

brown sugar

½ cup

water

Nutritional Values

Energy (kJ)3190 kJ

Calories763 kcal

Fat41.5 g

of which saturates21.6 g

Carbohydrate61.3 g

of which sugars21.1 g

Dietary Fibre11.5 g

Protein37.3 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season generously with salt. Mash until smooth.

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

• Meanwhile, preheat grill to high.
• Grate carrot.
• Trim Fioretto, then halve any thicker stalks lengthways.
• Finely chop brown onion and garlic.

• Heat a large frying pan over high heat.
• Add lamb mince (no need for oil), carrot and onion and cook, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium then add Aussie spice blend, tomato paste and half the garlic and cook, stirring, until fragrant, 1 minute.
• Add the brown sugar, stock concentrate and a splash of water. Stir until slightly reduced, 2-3 minutes. Season to taste with salt and pepper.

• Transfer the lamb filling to a baking dish, then spread mashed potato over the top, smoothing it out with the back of a spoon.
• Sprinkle over Cheddar cheese.
• Grill pie until the cheese is melted and golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

• While pie is grilling, wash out frying pan and return to medium heat with a good drizzle of olive oil.
• Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes.
• Add remaining garlic and a pinch of chilli flakes and cook until fragrant, 1 minute. Transfer to a bowl and season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook Fioretto, tossing, until tender, 5-6 minutes. Season.