All-American Lamb & Caramelised Onion Pie
with Cheesy Potato Topping & Carrot Salad
This cosy dinner packs a smokey, veggie-loaded lamb base full of flavour, then tops the pie off with decadent and delicious gooey Cheddar potato mash. Finishing the meal off under the grill ensures you're eating your tasty creation as fast as possible!
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Ingredients
2
potato
1 sachet
Aussie Spice Blend
½
Onion
1
carrot
1 packet
lamb mince
1 sachet
All-American Spice Blend
1 packet
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
cucumber
1 bag
Mixed Salad Leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
1 tbs
balsamic vinegar
½ tbs
water (for the onion)
2 tsp
brown sugar
½ cup
water (for the beef)
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter, Aussie spice blend and the 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!
• Meanwhile, thinly slice onion. Grate carrot. • 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, water (for the onion) and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook lamb mince and carrot, breaking the mince up with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add water (for the lamb) and cook until slightly thickened, 1-2 minutes. Stir through caramelised onion and season to taste.
• Preheat grill to medium-high. Transfer lamb filling to a baking dish, then evenly spread with the mash. • Sprinkle over shredded Cheddar cheese. Grill until lightly golden, 5-8 minutes.
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Meanwhile, thinly slice cucumber. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. • Add mixed salad leaves and cucumber. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide All-American lamb and caramelised onion pie between plates. • Serve with cucumber salad. Enjoy!