Middle Eastern Beef & Fetta-Mash Pie

Name: Middle Eastern Beef & Fetta-Mash Pie with Garden Salad
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Ras El Hanout; 1 sachet Vegetable Stock Powder; 2 Garlic; 1 packet Baby Spinach Leaves; 1 Brown Onion; 250 g Beef Mince; 2 Potato; 1 Tomato; 1 packet Tomato Paste; 1 Carrot; 1 packet Fetta Cubes

with Garden Salad

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This cosy cottage-style pie packs a veggie-loaded beef base, slightly spiced and full of flavour. Then it gets topped off with decadent and delicious creamy mashed potatoes, plus a layer of crumbly cheese. Comforting, tasty and filling, this nostalgic meal is checking off all the boxes!

Allergens:

Celery

•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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Ras El Hanout

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

Garlic

1 packet

Baby Spinach Leaves

Brown Onion

250 g

Beef Mince

Potato

Tomato

1 packet

Tomato Paste

Carrot

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories489 kcal

Energy (kJ)2050 kJ

Fat19 g

of which saturates9.3 g

Carbohydrate37.3 g

of which sugars15.7 g

Dietary Fibre10.4 g

Protein40 g

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. • Peel potato, then cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain potato and return to the saucepan. Add the butter, the milk and a pinch of salt, then mash until smooth.

• While potato is cooking, heat grill to medium-high. • Finely chop brown onion. • Grate carrot. • Roughly chop tomato. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Reduce heat to medium-high. Drain oil from pan. • Add carrot and onion and cook until softened, 4-5 minutes. Add ras el hanout, garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and the brown sugar and cook until slightly thickened, 1-2 minutes.

• Add baby spinach leaves to the beef filling and stir to combine. Transfer beef filling to a baking dish. • Top with mashed potato and spread evenly with the back of a spoon. Crumble fetta cubes over pie. Using a fork, lightly press cheese into the mash. • Grill pie until golden, 8-10 minutes.

• Meanwhile, combine a drizzle of the white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add mixed salad leaves and tomato, then toss to combine.

• Divide Middle Eastern beef and fetta-mash pie between plates. • Serve with garden salad. Enjoy!