Supreme Lamb, Glazed Onion & Hidden Veg Pie
with Mozzarella-Potato Topping & Steamed Greens
- Milk
Settle into the ultimate winter warmer with our lamb, caramelised onion and veggie pie. We’ve tucked a nutritious boost of veggies and sweet sticky onions into a rich, savoury filling, then topped it all with a golden, bubbling blanket of mozzarella-potato mash. Served with a side of crisp steamed greens, it’s cosy pub-style comfort food at its absolute finest.
Ingredients
1 sachet
All-American Spice Blend
1
Brown Onion
1
Carrot
3
Potato
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
250 g
Lamb Mince
1
Grated Mozzarella
(Contains: Milk)
1 packet
Green Beans
1
Celery
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
½ cup
water (for the beef)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. Add the butter and milk, then mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• Thinly slice brown onion. • Grate carrot. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook lamb mince, carrot and celery, breaking the mince up with a spoon, until just browned, 5-6 minutes. • Add All-American spice blend and tomato paste and cook, stirring until fragrant, 1-2 minutes. • Add the water and stock concentrate and cook until slightly thickened, 1-2 minutes. Stir through cooked onion.
• Preheat grill to medium-high. Transfer lamb filling to a medium baking dish and evenly spread with mash. • Sprinkle over Mozzarela cheese. • Grill pie, until lightly golden, 5-8 minutes. TIP: Grills cook fast, so keep an eye on the pie! Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• While the pie is grilling, trim green beans.
• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes.
• Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
• Divide lamb, caramelised onion and mozzarella pie between plates. • Serve with steamed greens. Enjoy!
