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!
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.
baby spinach leaves
chermoula spice mix(ContainsSulphites)
shredded Cheddar cheese(ContainsMilk)
mixed salad leaves
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.
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.
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.
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.
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.
Divide the Moroccan beef cottage pie between plates. Serve the green salad on the side.