We know what you’re thinking. Mince and yoghurt; so far, so Greek. But wait, there’s more! This yoghurt crust is our intriguing HelloFresh twist on this classic combo and we think it’s pretty ingenious, if we do say so ourselves.
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.
/ Serving 5 people
/ Serving 5 people
baby spinach leaves
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
Greek spice blend
Preheat the oven to 200°C/180°C fan-forced. Finely slice the brown onion. Pick the oregano leaves (until you have 1 tbs of leaves). Dice the carrot. Pick the parsley leaves.
Heat 1/3 of the olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Increase the heat to high, add the beef mince and a pinch of salt and pepper. Cook for 4-5 minutes, breaking it up with a wooden spoon, until browned. Add the Greek spice blend, oregano and diced carrot and cook for 3 minutes, or until the carrot has softened. Add the tomato paste and 1/2 of the baby spinach leaves. Cook for 2 minutes, or until the spinach has wilted. Transfer the beef mixture to a medium greased pie/baking dish (the mixture should be about 5-6 cm high in the dish).
While the pie filling is cooking, whisk the egg with a fork in a medium bowl. Add the Greek yoghurt (use two large tubs) and stir to combine. Season with a pinch of salt and pepper.
A yoghurt crust is a quick and light replacement for a regular mash-topped pie!
Top the beef mixture with the yoghurt mixture and spread evenly using a spatula. Sprinkle with sesame seeds. Transfer the pie to the oven and bake for 20 minutes, or until the yoghurt topping is set, lightly golden and firm to touch
While the pie is baking, place the remaining baby spinach leaves in a medium bowl. Combine the Dijon mustard (if using), the honey and the remaining olive oil in a small jug or bowl. Pour the dressing over the baby spinach leaves and toss to coat.
Divide the Greek beef and yoghurt pie and the dressed baby spinach between plates. Sprinkle over the parsley.