Chorizo & Potato Top Pie
with Hidden Veggies & Parmesan
Things are getting a bit heated in the kitchen when a mild chorizo is cooking in the pan with a variety of veg. Add a creamy tomato sauce in, flecked with fragrant thyme, to create a mouth-watering filling ready to be baked under a helping of cheesy mash. It’s a chorizo pie, baked, beautiful and ready to serve piping hot!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 bag
thyme
1
carrot
1
leek
1 packet
Mild Chorizo
1 packet
tomato paste
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. Peel garlic cloves. • Cook potato and garlic 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 the garlic and potato, then season generously with salt. 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, pick thyme leaves. Grate the carrot. Thinly slice leek. • Roughly chop mild chorizo.
Little cooks: Help pick the thyme leaves from the stems!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chorizo until browned, 4-5 minutes. • Add carrot and leek and cook, stirring, until softened, 4-5 minutes.
• Add thyme and tomato paste and cook until fragrant, 1 minute. • Add bechamel sauce and the water and stir until combined. • Remove from the heat, then add baby spinach leaves and stir until wilted. Season to taste.
• Preheat grill to high. • Transfer chorizo mix to the baking dish then evenly spread the mashed potato on top. • Sprinkle with grated Parmesan cheese. • Grill pie until lightly golden, 8-10 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful, the mixture is hot!
• Divide creamy chorizo and potato top pie between plates. Enjoy!