Loaded Beef Brisket & Veggie Pie
with Cheesy Mashed Potato Top- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
There is a load of flavour packed into this hearty pie. With slow-cooked beef brisket as the protein of choice, stir-fried veggies and not one, but two stunning flavour providers, this pie is truly the 'piece de resistance' and makes the perfect base for the fluffy Parmesan mash!
Ingredients
2
potato
1
carrot
1
zucchini
1
red onion
1 packet
slow-cooked beef brisket
1 sachet
Aussie spice blend
1 packet
garlic paste
1 packet
Sweet & Savoury Glaze
(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
Utensils
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!
