Middle Eastern Beef, Bacon & Fetta-Mash Pie

Name: Middle Eastern Beef, Bacon & Fetta-Mash Pie with Garden Salad
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potatoes; 40 g butter; 2 tbs milk; 1 brown onion; 1 carrot; 1 tomato; 2 clove garlic; 1 packet beef mince; 1 packet diced bacon; 1 sachet ras el hanout; 1 packet tomato paste; ½ cup water; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 sachet vegetable stock powder

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:

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 Time

DifficultyEasy

Ingredients

Serving amount

potatoes

brown onion

carrot

tomato

2 clove

garlic

1 packet

beef mince

1 packet

diced bacon

(May be present: Soy, Milk.)

1 sachet

ras el hanout

1 packet

tomato paste

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 bag

mixed salad leaves

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ cup

water

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3167 kJ

Fat42.4 g

of which saturates22.8 g

Carbohydrate43.7 g

of which sugars21.5 g

Protein48.7 g

Sodium2055 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• 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 and diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Reduce heat to medium-high. • 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.