Mumbai-Style Beef & Pork Pie
with Cheesy Veggie Mash Topping
Potato topped pie is a weeknight dish we wait in anticipation for. Contain your excitement because this one has cauliflower mashed into the topping and baked on richly spiced beef & pork mince. We know you’ll love the moment when the topping is pulled apart and the Cheddar cheese stretches with it.
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
1
potato
1
carrot
1
parsnip
1 packet
baby leaves
1 packet
beef & pork mince
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
1 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato, carrot and parsnip and cut into small chunks. Roughly chop baby leaves.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Cook potato, parsnip and carrot in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies to the pan, then add the butter and a good pinch of salt. Mash until smooth and cover to keep warm. Set aside. • Preheat grill to high.
Little cooks: Get those muscles working and help mash the veggies!
• While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste, Mumbai spice blend, garlic paste and tomato paste and cook until fragrant, 1-2 minutes. • Add baby leaves, the brown sugar and water and cook until slightly reduced, 2-3 minutes. Season generously with salt.
TIP: For best results, drain the oil from the pan before adding the aromatics.
• Transfer the mince filling to a baking dish, then spread the veggie mash over the top. • Sprinkle over shredded Cheddar cheese.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Grill pie until lightly golden, 5-10 minutes.
• Divide Mumbai-style beef and pork with cheesy veggie mash top pie between plates. Enjoy!