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Loaded Lamb & Veggie Pie

Loaded Lamb & Veggie Pie

with Potato-Rosti & Cheddar Cheese Top

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We love this twist on shepherd’s pie – potato rosti is super easy and creates an amazing crunchy top for our loaded lamb pie. We’re layering raw potato straight on top here, so don’t forget to keep the layer thin to ensure a perfectly cooked result.

Allergens:MilkTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

1 unit

carrot

1 unit

zucchini

2 clove

garlic

1 bunch

rosemary

200 g

potatoes

1 packet

lamb mince

1 sachet

tomato paste

1 cube

beef stock

1 block

Cheddar cheese

(ContainsMilk)

1 bag

baby spinach leaves

1 unit

cucumber

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

½ cup

warm water

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1790 kJ
Fat19.7 g
of which saturates7.8 g
Carbohydrate18.7 g
of which sugars8.4 g
Dietary Fibre0 g
Protein40.6 g
Cholesterol0 mg
Sodium511 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Pan
Spoon
Baking Dish
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Dice the carrot (unpeeled) into 2 cm chunks. Chop the zucchini into 2 cm chunks. Peel and finely chop the garlic. Pick and finely chop the rosemary leaves until you have 1 tsp. TIP: Use as much or as little rosemary as you like! Grate the potato (unpeeled). Grate the Cheddar cheese.

2

Heat a drizzle of olive oil in a large frying pan over a medium heat. TIP: Lamb mince is quite fatty, so make sure not to add too much oil to the pan! Add the brown onion, carrot and zucchini and cook, stirring, for 5 minutes, or until softened. Add the lamb mince, garlic and rosemary and cook for a further 3-5 minutes, breaking up with a wooden spoon, until browned.

3

Add the tomato paste and cook, stirring, for 1 minute, or until the ingredients are well coated. Crumble in the beef stock cube and add the warm water (check ingredients list for the amount). Bring to the boil and stir to dissolve the stock cube. Reduce the heat to low and simmer for 5-10 minutes, or until the sauce reduces and thickens slightly. Stir through ½ of the baby spinach leaves until wilted. Season with a generous pinch of salt and pepper.

4

While the lamb filling is simmering, preheat the grill to medium-high. In a small bowl, combine the grated potato and Cheddar cheese and stir until evenly combined.

Transfer the lamb filling to a medium baking dish and top with a thin layer of potato rosti mix (about 0.5 cm thick). TIP: Make sure the rosti is in a thin layer so it browns! Place the pie on the top shelf under the grill and bake for 12-15 minutes, or until golden on top.

5

While the pie is grilling, chop the cucumber. In a large bowl, toss the cucumber, remaining baby spinach leaves and roasted almonds with the balsamic vinegar and 1 tbs of olive oil. TIP: Toss the salad just before serving to prevent soggy leaves.

6

Divide the loaded lamb pie and baby spinach salad between plates.