• Boil the kettle. Half-fill a medium saucepan 
with boiling water. 
• Peel orange kūmara and cut into large chunks.
• Cook kūmara in the boiling water, over high 
heat, until easily pierced with a fork, 
10-15 minutes.
• Drain and return to saucepan.
• Add the butter, milk and salt, then mash with 
a potato masher or fork until smooth. Cover to 
keep warm. 
Little cooks: Get those muscles working and help 
mash the potatoes! 

• Meanwhile, finely chop onion (see ingredients), 
garlic and celery. Pick thyme leaves. 
Little cooks: Kids can help pick the thyme leaves! 

• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook onion and celery, stirring, 
until softened, 6-7 minutes.
• Add thyme and half the garlic and cook, stirring 
until fragrant, 1 minute.
• Add beef mince and cook, breaking up with a 
spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, then add tomato paste
(see ingredients), the water and chicken-style 
stock powder. Stir well to combine.
• Add baby leaves and stir through until just 
wilted, 1-2 minutes. 
TIP: Add a dash more water if the mince is dry!

• Preheat grill to medium-high.
• Transfer the beef filling to a baking dish. Using 
the back of a spoon, spread mashed kūmara
over the top.
• Sprinkle with shredded Cheddar cheese and 
grill until cheese is melted and golden, 
5-10 minutes. 
Little cooks: Kids can join in on the fun by 
smoothing the mash mixture evenly over the pie!

• Meanwhile, slice courgette into half-moons.
• Wash and dry the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Cook courgette, until tender, 4-5 minutes.
• Add remaining garlic and cook until fragrant, 
1 minute. Season with salt and pepper. 
TIP: Add a dash of water to the pan to help speed up 
the cooking process.

• Divide beef and thyme pie between bowls.
• Serve with garlicky greens. Enjoy!