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 and under 40g carbohydrates 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
2
potato
1
carrot
1 stalk
celery
1 sprig
rosemary
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 cup
milk
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. • Add the butter and the milk to the potato and 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!
• Meanwhile, grate carrot. • Finely chop celery. • Pick and finely chop rosemary (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and celery and cook, stirring, until softened, 4-5 minutes. • Add rosemary and pork mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before adding the seasoning.
• Reduce the heat to medium. Add chicken stock pot and the water. Stir well to combine and cook until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves and season to taste.
• Preheat the grill to medium-high. • Transfer the pork mixture to a medium baking dish and spread mashed potato over the top, smoothing out with the back of a spoon. • Sprinkle over shaved Parmesan cheese and grill until the cheese is melted and golden, 5-10 minutes.
Little cooks: Join in on the fun by smoothing the mash evenly over the pie and sprinkling the cheese!
• Divide the pork and rosemary pie between plates to serve. Enjoy!