Loaded Glazed Lamb & Veggie Pie
with Cheesy Mashed Potato Topping
- Milk
- Soy
There is a load of flavour packed into this hearty pie. With lamb 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
1 packet
Baby Spinach Leaves
1
Carrot
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
3
Potato
1
Red Onion
1 sachet
Aussie Spice Blend
250 g
Lamb Mince
1 packet
Sweet & Savoury Glaze
(Contains: Soy)
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt (for the fish)
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 lamb mince into 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 lamb and sweet & savoury glaze, stirring, until heated through and liquid has slightly evaporated, 3-4 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 lamb and veggie pie between plates to serve. Enjoy!
