Easy-Prep Pork & Rosemary Pie
with Parmesan Mash Topping
Saucy, rosemary pork mince filling and cheesy mash topping work wonders when paired together and are easily topping the pie charts for best flavour combinations!
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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
chopped potato
1 sprig
rosemary
1 bag
soffritto mix
1 packet
pork mince
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and the milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, pick and finely chop rosemary (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, tossing occasionally, until softened, 4-5 minutes. • Add rosemary and pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning, tomato paste and cook, stirring until fragrant, 1 minute.
• Preheat grill to medium-high. Reduce heat to medium and stir in chicken stock pot and the water, until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves, until wilted and combine. Season to taste. • Transfer pork mixture to a baking dish and spread mashed potato over the top, smoothing out with the back of a spoon. • Sprinkle over Parmesan cheese and grill, until cheese is melted and golden, 5-10 minutes.
• Divide the pork and rosemary pie between plates to serve. Enjoy!