Middle Eastern Beef & Fetta-Mash Pie
with Garden Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
250 g
Beef Mince
1
Brown Onion
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
2
Garlic
1 sachet
Middle Eastern seasoning
1 packet
Mixed Salad Leaves
2
Potato
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1
Tomato
Utensils
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 middle eastern seasoning, 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!
