Loaded Beef Brisket & Veggie Pie

Name: Loaded Beef Brisket & Veggie Pie with Extra Cheesy Mashed Potato Top
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; butter; milk; salt; 1 Carrot; 1 Zucchini; 2 Potato; 1 Aussie Spice Blend; 1 Garlic Paste; 1 Sweet & Savoury Glaze; 1 Baby Spinach Leaves; 2 Parmesan Cheese; 1 Red Onion; 1 Slow-Cooked Beef Brisket

with Extra Cheesy Mashed Potato Top

Get up to $200 off!

Tags:

Not Suitable for Coeliacs

Allergens:

Milk

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 Time40 minutes

Cooking Time20 minutes

Ingredients

Serving amount

Carrot

Zucchini

Potato

Aussie Spice Blend

Garlic Paste

Sweet & Savoury Glaze

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

Baby Spinach Leaves

Parmesan Cheese

(Contains: Milk;)

Red Onion

Slow-Cooked Beef Brisket

Not included in your delivery

olive oil

butter

(Contains: Milk;)

milk

(Contains: Milk;)

salt

Nutritional Values

Calories793 kcal

Energy (kJ)3320 kJ

Calories0 kcal

Fat44.7 g

of which saturates24.3 g

Carbohydrate44.7 g

of which sugars22 g

Dietary Fibre0 g

Protein51 g

Cholesterol0 mg

Sodium1892 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. • Peel and cut potato into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • 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, milk and salt to potato. Mash until smooth.

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

• Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice red onion. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

• Preheat grill to high. • In a large frying pan heat a drizzle of olive oilover high heat. • Cook carrot, onion and zucchini, stirring until tender, 4-5 minutes. Transfer to a bowl and season with salt and pepper.

• Return frying pan to high heat with a drizzle of olive oil. • Cook Aussie spice blend and garlic paste, until fragrant, 1 minute. • Add brisket and sweet & savoury glaze, stirring, until heated through and liquid has slightly evaporated, 4-5 minutes. • Remove from heat, then return cooked veggies and add baby spinach leaves, stirring to combine

• Transfer brisket filling to a baking dish and evenly spread mashed potato over the top. • Sprinkle with Parmesan cheese. Grill until lightly golden, 8-10 minutes.

• Divide the loaded beef brisket and veggie pie between plates to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~