Loaded Beef Brisket & Veggie Pie

Name: Loaded Beef Brisket & Veggie Pie with Extra Cheesy Mashed Potato Top
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 carrot; 1 zucchini; 1 red onion; 1 packet slow-cooked beef brisket; 1 sachet Aussie spice blend; ¼ tsp salt; 1 packet garlic paste; 1 packet Sweet & Savoury Glaze; 1 packet baby spinach leaves; 2 packet Parmesan cheese

with Extra Cheesy Mashed Potato Top

Get up to $200 off!

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!

Tags:

Kid Friendly

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

DifficultyEasy

Ingredients

Serving amount

potato

carrot

zucchini

red onion

1 packet

slow-cooked beef brisket

1 sachet

Aussie spice blend

1 packet

garlic paste

1 packet

Sweet & Savoury Glaze

1 packet

baby spinach leaves

2 packet

Parmesan cheese

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

¼ tsp

salt

Nutritional Values

Energy (kJ)3320 kJ

Calories793 kcal

Fat44.7 g

of which saturates24.3 g

Carbohydrate44.7 g

of which sugars22 g

Dietary Fibre11.6 g

Protein51 g

Sodium1892 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

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. • Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a bowl.

• 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 beef mince and sweet & savoury glaze, stirring, until heated through, 4-5 minutes. • Remove from heat, and return cooked veggies and add baby spinach leaves, stirring to combine.

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