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Moroccan Beef Cottage Pie

Moroccan Beef Cottage Pie

with Sweet Potato Mash & Green Salad

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This mouth-watering beef pie is comfort food at its finest. We've packed it full of tasty ingredients, from garlic, carrot and celery in the rich beef filling to the mashed sweet potato topping covered in melted cheese. Serve with a crisp salad and you’ve got satisfaction, guaranteed!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkSulphites

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

sweet potato

1 unit

brown onion

2 clove

garlic

1 unit

carrot

1 stalk

celery

1 bag

baby spinach leaves

1 packet

beef mince

1 sachet

tomato paste

1 sachet

chermoula spice mix

(ContainsSulphites)

1 cube

beef stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

cucumber

1 bag

mixed salad leaves

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

¼ tsp

salt

¼ cup

water

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat38.7 g
of which saturates20.7 g
Carbohydrate47.7 g
of which sugars25.1 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium1530 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil. Peel the sweet potato and cut into 2cm chunks. Add the sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter and the salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.

2

While the sweet potato is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and celery (or finely chop if you prefer). Roughly chop the baby spinach leaves.

3

Preheat the oven grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, garlic, carrot and celery and cook, stirring, until softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.

4

Add the tomato paste, chermoula spice blend, baby spinach and water to the pan and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine. Season to taste with a pinch of salt and pepper. Transfer the mince mixture to a medium baking dish and spread the mashed sweet potato on top. Sprinkle with the shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.

TIP: Add a dash of water to the frying pan if the beef mixture looks dry.

5

While the pie is grilling, roughly chop the cucumber. In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with a pinch of salt and pepper. Add the mixed salad leaves and cucumber and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the Moroccan beef cottage pie between plates. Serve the green salad on the side.