• Boil the kettle. Half-fill a medium saucepan with 
boiling water. 
• Peel 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 the 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 kūmara! 

• Meanwhile, finely chop onion (see ingredients)
and garlic. 
• Finely chop celery. 
• Pick thyme leaves. 

Little cooks: Kids can help pick the herbs from the 
stems!

• 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 the kūmara mash
over the top. 
• Sprinkle over shredded Cheddar cheese and 
grill until the 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, cut broccoli into florets.
• Wash and dry the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Cook broccoli, tossing, until tender, 
5-6 minutes. 
• Add the 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!