Lamb & Cauliflower Pie
with Turnip & Potato Mash Topping
It warms your heart (and stomach) when you can get your hands on a lamb pie. Bake this one in a saucy veggie and lamb filling. You’ll love the smokey roast cauliflower and the mash topping adds that beloved flavour - nostalgia. Enjoy!
This recipe is under 650kcal per serving.
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
1
potato
1
white turnip
1 portion
cauliflower
1 stalk
celery
2 clove
garlic
1 packet
lamb mince
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
plain flour
(Contains Gluten; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Peel white turnip and cut into bite-sized chunks. Chop cauliflower into small florets (including stalk!). Finely chop celery and garlic. • Place cauliflower in a baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.
• Cook potato and turnip in the boiling water until easily pierced with a fork, 15-18 minutes. • Drain and return veggies to pan. • Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook lamb mince and celery, breaking up with a spoon, until just browned, 3-4 minutes.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Reduce heat to medium, then add garlic, herb & mushroom seasoning, tomato paste and the plain flour and cook until fragrant, 1 minute. • Add beef-style stock powder and the water and cook, stirring until slightly reduced, 1-2 minutes.
TIP: Add a dash more water if the mince is dry!
• Preheat grill to high. Transfer lamb filling to the baking dish with cauliflower and spread turnip potato mash over the top. • Grill until lightly golden, 10-15 minutes.
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide lamb and cauliflower pie between plates. Enjoy!