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.
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
Instructions
• 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!