Middle Eastern Cottage Pie
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Middle Eastern Cottage Pie

Middle Eastern Cottage Pie

with Pumpkin & Sweet Potato Mash

This cottage pie with a Middle Eastern twist is a colourful slice of bright orange mash and even brighter flavours. The addition of eggplant adds a rich, moist profile to this sumptuous filling.

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 Time55 minutes
DifficultyEasy

Ingredients

/ Serving 5 people

1 portion

pumpkin

½

brown onion

1 packet

beef mince

1

eggplant

1 bag

baby spinach leaves

1 sachet

Moroccan spice mix

400 g

sweet potato

2 clove

garlic

Not included in your delivery

1 tbs

butter

1 tbs

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1790 kcal
Fat18.1 g
of which saturates7.2 g
Carbohydrate26.3 g
of which sugars14.5 g
Dietary Fibre0 g
Protein36.9 g
Cholesterol0 mg
Sodium255 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Saucepan
Grater
Potato Masher
Pan
Oven Dish
Baking Dish

Instructions

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Put a large saucepan of salted water on to boil. Chop the peeled pumpkin into 3 cm chunks. Peel and chop the sweet potato into 3 cm chunks. Peel and finely grate the garlic. Finely chop the brown onion. Chop the eggplant into 1 cm cubes.

COOK THE MASH
2

Place the pumpkin and carrot in the saucepan. Boil for 15 minutes, or until soft when pierced with a knife. Drain and return to the saucepan. Add the butter and season with salt and pepper. Mash with a potato masher or fork until smooth. Set aside, covered.

3

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the garlic and brown onion and cook for 3-4 minutes, or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 5-6 minutes, or until browned.

ADD THE VEGGIES
4

Stir the eggplant, 1/2 the baby spinach leaves and the Moroccan spice blend into the mince mixture, and cook for 2-3 minutes. Cover with a lid and continue cooking for a further 7-8 minutes, or until the eggplant has softened. Season to taste with salt and pepper and remove from the heat.

BAKE THE COTTAGE PIE
5

Transfer the beef mince mixture into a medium ovenproof dish and spread the mash over the top. Season with salt and pepper. Bake in the oven for 15 minutes, or until the mash is slightly crispy.

Serve Up
6

Divide the Middle Eastern cottage pie between plates and serve the remaining baby spinach leaves on the side drizzled with a little olive oil. Enjoy!