Italian Lamb & Potato-Top Pie
with Baby Leaves & Parmesan Topping
Sometimes only a pie will do. Satisfy that craving for something warm, herby and comforting with this rich, cheesy mash-topped number. It's Nonna's cooking fused with an explosion of flavour and a dinner that reminds us why at-home cooking is best.
This recipe is under 650kcal per serving.
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 packet
lamb mince
1 packet
Soffritto Mix
1 packet
baby leaves
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ sachet
dried oregano
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium 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 potato to the pan. • Add the butter and milk to the potato, then season 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!
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes.
TIP: For best results, drain the oil from the pan before cooking the filling.
• Add soffritto mix to the mince and cook until softened, 4-5 minutes.
• Add baby leaves, garlic paste, dried oregano and tomato paste and cook until fragrant and wilted, 1 minute. • Stir in the water, beef-style stock powder and the brown sugar and cook until slightly thickened, 2-3 minutes. • Season to taste.
• Preheat grill to medium-high. • Transfer lamb filling to a baking dish. Spread mash over the top. Sprinkle over grated Parmesan cheese. • Grill pie until the mash is golden, 5-10 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! Careful the filling is hot.
• Divide Italian lamb and soffritto pie with mash and Parmesan topping between plates. Enjoy!