Bean & Mushroom Potato Top Pie
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Bean & Mushroom Potato Top Pie

Bean & Mushroom Potato Top Pie

with Cheesy Pangrattato & Salad

We always say that cheese fixes everything – not that this dish needs any fixing – it's unlike anything we've ever whipped up before! With a butter bean and veggie filling, plus umami-rich mushrooms, the mash and cheesy pangrattato topping only makes this meal just that much better!

Tags:
Climate Superstar
•Veggie
Allergens:
Milk
•Gluten
•Wheat

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.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

2

potato

1

carrot

1 tin

butter beans

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 box

passata

1 sachet

vegetable stock powder

½

pear

1 bag

mixed salad leaves

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

(Contains Milk;)

¼ cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2851 kJ
Fat30.5 g
of which saturates16 g
Carbohydrate68.4 g
of which sugars19 g
Protein24.6 g
Sodium1489 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan
•Baking Dish

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into bite-sized 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.

2
2

• While the potatoes are cooking, grate carrot. Drain and rinse butter beans. • In a medium bowl, combine panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.

3
3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add sliced mushrooms and cook, until softened, 4-5 minutes. • Add carrot and cook, until tender and softened, 4-5 minutes. Add butter beans, garlic & herb seasoning and cook, until fragrant, 1 minute. • Add the water, passata, vegetable stock powder and cook until slightly thickened, 1-2 minutes. Season.

4
4

• Preheat the grill to high. Transfer the bean filling to a medium baking dish and spread potato mash over the top. • Sprinkle over shredded Cheddar cheese and the pangrattato. Grill until lightly golden, 5-10 minutes.

5
5

• While the pie is grilling, thinly slice pear (see ingredients). • In another medium bowl, combine mixed salad leaves, pear, a drizzle of white wine vinegar and olive oil. Season.

6
6

• Divide the bean and mushroom potato top pie between plates. • Serve with the salad. Enjoy!