Rosemary Pork & Hidden Veggie Pie
with Parmesan Mashed Potato Topping- Milk
Saucy, rosemary pork mince filling and cheesy mash topping work wonders when paired together and are easily topping the pie charts for best flavour combinations!
Ingredients
1 packet
chopped potato
1
rosemary
1
carrot
1 packet
pork mince
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Cook chopped potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. • Meanwhile, pick and finely chop rosemary and carrot.
Little cooks: Get those muscles working and help mash the potatoes!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and cook, stirring, until softened, 4-5 minutes. • Add rosemary and pork mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before adding the seasoning.
• Reduce heat to medium. Add chicken stock pot and the water. Stir well to combine and cook until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves and season to taste. • Preheat grill to medium-high. • Transfer pork mixture to a medium baking dish and spread mashed potato over the top, smoothing out with the back of a spoon. • Sprinkle over Parmesan cheese and grill until the cheese is melted and golden, 5-10 minutes.
• Divide rosemary pork and hidden veggie pie between plates to serve. Enjoy!
