Classic Beef & Cheesy Potato Top Pie

Name: Classic Beef & Cheesy Potato Top Pie with Sautéed Fioretto & Chilli-Garlic Pangrattato
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Cheddar Cheese; 1 Fioretto; 3 Garlic; 1 sachet Chilli Flakes; 1 sachet Aussie Spice Blend; 1 Brown Onion; 250 g Beef Mince; 2 Potato; ½ packet Panko Breadcrumbs; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 Carrot; ½ cup water; 1 tsp brown sugar; 40 g butter; 2 tbs milk; 1 drizzle olive oil

with Sautéed Fioretto & Chilli-Garlic Pangrattato

Get up to $200 off!

We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the creamy Fioretto will become the best part of this pie. When paired with American-style beef and cheesy mash, you’ll be savouring each and every bite. Compliments to the Fioretto we say!

Allergens:

Milk

•Gluten

•Wheat

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

Fioretto

Garlic

1 sachet

Chilli Flakes

1 sachet

Aussie Spice Blend

Brown Onion

250 g

Beef Mince

Potato

½ packet

Panko Breadcrumbs

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

Carrot

Not included in your delivery

½ cup

water

1 tsp

brown sugar

40 g

butter

2 tbs

milk

1 drizzle

olive oil

Nutritional Values

Calories788 kcal

Energy (kJ)3300 kJ

Fat42.6 g

of which saturates22.4 g

Carbohydrate57.5 g

of which sugars21.1 g

Dietary Fibre12.1 g

Protein43.7 g

Sodium1000 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat grill to high. • Grate carrot. • Trim Fioretto. Halve any thicker stalks of Fioretto lengthways. Finely chop brown onion and garlic.

• Heat a large frying pan over high heat. • Add beef mince (no need for oil), carrot and onion and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium then add Aussie spice blend, tomato paste and half the garlic and cook, stirring, until fragrant, 1 minute. • Add the brown sugar, chicken stock pot and water, stirring, until slightly reduced, 2-3 minutes. Season to taste.

• Transfer the beef filling to a baking dish, then spread mashed potato over the top, smoothing it out with the back of a spoon. • Sprinkle over Cheddar cheese. • Grill pie until the cheese is melted and golden, 8-10 minutes.

• While pie is grilling, wash out frying pan and return to medium heat with a good drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2 minutes. • Add remaining garlic and a pinch of chilli flakes and cook until fragrant, 1 minute. Transfer to a bowl and season to taste. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook Fioretto, until tender, 5-6 minutes. Season.

• Divide classic beef and cheesy potato top pie and sauteed Fioretto between plates. • Top Fioretto with chilli-garlic pangrattato. Enjoy!