Bean & Mushroom Potato Top Pie

Name: Bean & Mushroom Potato Top Pie with Cheesy Pangrattato & Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 carrot; 1 tin butter beans; ½ packet panko breadcrumbs; 1 packet sliced mushrooms; 1 sachet garlic & herb seasoning; ¼ cup water; 1 box passata; 1 sachet vegetable stock powder; ½ pear; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 packet Cheddar cheese

with Cheesy Pangrattato & Salad

4.0(176)

Recipe Development TeamUpdated on April 10, 2025

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Calories

:

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Protein

:

24.6g protein

Preparation Time

:

40 minutes

Difficulty

:

Medium

Climate Superstar

Veggie

Allergens:

Milk
Gluten
Wheat
Soy
May contain traces of allergens

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ cup

water

1 drizzle

white wine vinegar

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

Cooking Steps

PDF

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

• 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

• 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

• 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

• 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.