Loaded Lamb & Veggie Pie
with Potato-Rosti & Cheddar Cheese Top
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.
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.
Ingredients
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
(Contains Milk;)
1 bag
baby spinach leaves
1 unit
cucumber
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ cup
warm water
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide the loaded lamb pie and baby spinach salad between plates.
