The Star: March 14, 2019

The Star Thursday March 14 2019
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
BEEF AND PUMPKIN
SHEPHERD’S PIE
Ingredients
1kg pumpkin, washed, peeled,
seeded and cubed
3 large agria potatoes, washed,
peeled and cubed
2 Tbsp butter
1 Tbsp olive oil
1 onion, chopped
2 medium carrots, peeled and
chopped
1/2 sweet pointed capsicum,
seeded and chopped
3 garlic cloves, minced
500g beef mince
2 ripe tomatoes, diced
3/4 cup peas
Salt to season
2 Tbsp vegetable stock
2 Tbsp gravy powder, whisked in
1/4 cup boiling water (until free
of lumps)
4 cups baby spinach leaves,
washed
2 Tbsp chopped flat-leaf parsley
1/2 cup finely grated parmesan
cheese
Directions
Preheat oven to 200 deg C.
Combine pumpkin and potatoes
with just enough water to cover
them in a large saucepan/pot
over medium heat, and boil until
tender.
Drain well, add the butter and
mash until smooth and creamy.
Royal Gala Apples ....................................... 1
DOYENNE DU COMICE PEARS ................. 2
NZ Limes ............................................................................... 9
10kg Brushed Agria Potatoes ... 7
Whole Crown Pumpkins .......................... 2
Sweet Pointed Capsicums .
Butterflied Lamb Legs ........................ 16
Premium Beef Mince...................................... 11
Chicken Breast Fillets (Skin On) . 8
Havoc Pork Loin Chops ....................... 11
new SEASON
new SEASON
new SEASON
All our fresh meat is 100% NZ FARMED.
specials VAlid 11th MARCH - 17th MARCH 2019. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
harewood rd open 7 days a week. Shop: 8.00am–6.30pm cafe: 7am–4pm
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm
Season with salt.
Meanwhile, heat oil in a
separate large pan over mediumhigh
heat.
.49
kg
.99
kg
.99
kg
.99
each
.99
each
...................79 c
each
.99
kg
.99
kg
.99
kg
.99
KG
APPLE, PEAR, LIME AND FENNEL SMOOTHIE
Ingredients
2 royal gala apples
1 pear
1/2 fennel
1/2 lime
Directions
Cut the apples, pear, lime
and fennel in pieces.
Juice them together in a
blender or smoothie-maker
and enjoy.
Add onion, carrots and
capsicum, and cook stirring for
about 5-10min, or until onions
become transparent.
Add the garlic and cook
stirring again, for about 2min.
Add beef and fry until meat is
browned on all sides (break up
all lumps with your wooden
spoon).
Add the tomatoes, cover pot
with lid, reduce heat and simmer
until tomatoes soften.
When tomatoes are soft, add
the peas, salt and vegetable
stock powder, and simmer
again covered with lid for about
10min, or until all vegetables are
soft and cooked through. Add
At
we have...
gravy powder. Cook stirring to
combine all ingredients together
until a sauce forms, reduces and
thickens. Stir the spinach and
parsley through, and take off
heat.
Evenly spread half the
pumpkin/potato mash into a
large, oven proof baking dish.
Spoon the beef mixture over
the top, and spread remaining
pumpkin mash over the top of
the beef.
Sprinkle evenly with parmesan
cheese.
Bake until the top of the pie
turns a golden brown and sauce
is bubbling underneath (about
20min).
FRIday
to sunday only
BEEF
BOLAR ROASTS ...... 9
LAMB LEG
STEAKS .................................. 19
Cauliflowers .......
.99
kg
.99
kg
1 .99 EACH
WHILE STOCKS LAST!
specials VAlid 15th TO 17TH march 2019. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
WWW.
.CO.NZ