[Perfection Fresh] Classic Lamb & Cheesy Potato Top Pie
with Sauteed Fioretto & Chilli-Garlic Pangrattato
- Milk
- Wheat
- Gluten
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Chicken Stock Pot
2
Potato
250 g
Lamb Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Fioretto
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
3
Garlic
1 sachet
Chilli Flakes
1 packet
Tomato Paste
1 sachet
Aussie Spice Blend
1
Brown Onion
1
Carrot
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 lamb 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 lamb and cheesy potato top pie and sauteed Fioretto between plates. • Top Fioretto with chilli-garlic pangrattato. Enjoy!
