Plant-Based Mince & Mushroom Potato Top Pie
with Cheesy Pangrattato & Balsamic 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 PB mince and veggie filling, plus umami-rich mushrooms, the mash and cheesy pangrattato topping only makes this meal just that much better!
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.
Ingredients
1 packet
sliced mushrooms
1
carrot
1 tin
butter beans
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 box
passata
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
2
potato
½
pear
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
Nutritional Values
Utensils
Instructions
• 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 milk to the potato and season generously with salt. Mash until smooth.
• 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.
• 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 plant-based mince and carrot and cook, breaking up with a spoon, 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.
• 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.
• While the pie is grilling, thinly slice pear (see ingredients). • In a medium bowl, combine mixed salad leaves, pear, a drizzle of balsamic vinegar and olive oil. Season.
• Divide the plant-based mince and mushroom potato top pie between plates. • Serve with the balsamic salad. Enjoy!