Loaded Beef Brisket & Veggie Pie
with Cheesy Mashed Potato Top
There is a load of flavour packed into this hearty pie. With slow-cooked beef brisket as the protein of choice, stir-fried veggies and not one, but two stunning flavour providers, this pie is truly the 'piece de resistance' and makes the perfect base for the fluffy Parmesan mash!
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
2
potato
1
carrot
1
zucchini
1
red onion
1 packet
slow-cooked beef brisket
1 sachet
Aussie spice blend
1 packet
garlic paste
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
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;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Peel and cut potato into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook 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, milk and salt to potato. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice red onion. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• Preheat grill to high. • In a large frying pan heat a drizzle of olive oilover high heat. • Cook carrot, onion and zucchini, stirring until tender, 4-5 minutes. Transfer to a bowl and season with salt and pepper.
• Return frying pan to high heat with a drizzle of olive oil. • Cook Aussie spice blend and garlic paste, until fragrant, 1 minute. • Add brisket and sweet & savoury glaze, stirring, until heated through and liquid has slightly evaporated, 4-5 minutes. • Remove from heat, then return cooked veggies and add baby spinach leaves, stirring to combine
• Transfer brisket filling to a baking dish and evenly spread mashed potato over the top. • Sprinkle with Parmesan cheese. Grill until lightly golden, 8-10 minutes.
• Divide the loaded beef brisket and veggie pie between plates to serve. Enjoy!