Rustic Double Pork & Rosemary Pie
with Hidden Veggies & Parmesan Mash Topping
Pork and rosemary have always been the flavour couple to beat and there’s nothing that can surpass them when baked into a golden pie. The homestyle aromas will have your heart and taste buds singing praises all the way through dinner.
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
3
potato
1 packet
baby leaves
2
rosemary
1 packet
Soffritto Mix
2 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 sachet
Chicken-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
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. 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, 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!
• While the potato is cooking, roughly chop baby leaves. Pick and finely chop rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily. Little cooks: Help pick the rosemary leaves from the stems!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix until softened, 4-5 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.
• Add garlic & herb seasoning, rosemary and tomato paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add baby leaves, chicken-style stock powder and the water. Stir well to combine and cook until slightly reduced, 2-3 minutes.
• Preheat the grill to medium-high. • Transfer the pork filling to a baking dish, then spread the potato mash over the top, smoothing out with the back of a spoon. • Sprinkle over grated Parmesan cheese and grill pie until the cheese is melted and golden, 7-10 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the filling is hot!
• Divide rustic pork and rosemary pie with Parmesan mash topping between plates. Enjoy!