Double Beef Brisket & Mushroom Gravy Pie

Name: Double Beef Brisket & Mushroom Gravy Pie with Cheesy Potato Topping
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 clove garlic; 40 g butter; 2 tbs milk; 2 packet slow-cooked beef brisket; 1 carrot; 1 packet celery; 1 sachet savoury seasoning; 1 packet Mushroom Sauce; 1 packet baby spinach leaves; ¼ cup water; 1 packet Cheddar cheese

with Cheesy Potato Topping

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This veggie loaded pie is the talk of the town and by town, we mean the HelloFresh test kitchen! Combined with slow-cooked beef brisket, a cheesy potato topping and tasty mushroom gravy laced throughout, there will be a race for seconds once this one gets plated up.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 clove

garlic

2 packet

slow-cooked beef brisket

carrot

1 packet

celery

1 sachet

savoury seasoning

1 packet

Mushroom Sauce

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

1 packet

baby spinach leaves

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ cup

water

Nutritional Values

Energy (kJ)4273 kJ

Calories1021 kcal

Fat63.5 g

of which saturates31.7 g

Carbohydrate36.3 g

of which sugars11.8 g

Dietary Fibre10.1 g

Protein76.2 g

Sodium2052 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

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. • Peel garlic clove. • Cook potato and garlic 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 with salt. Mash until smooth.

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

• Meanwhile, preheat the grill to high. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Finely chop carrot and celery.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and celery, stirring, until tender, 5-6 minutes.

• Add savoury seasoning, and cook until fragrant, 1 minute. • Add shredded beef brisket, stirring, until heated through, 4-5 minutes. • Remove from heat and stir in mushroom sauce, baby spinach leaves, and the water until wilted.

TIP: Cook in batches if your pan is getting crowded.

• Transfer beef filling into a baking dish and spread mashed potato over the top. • Sprinkle with Cheddar cheese. • Grill until lightly golden, 5-10 minutes.