Bean, Plant-Based Mince & Mushroom Potato Top Pie
with Cheesy Pangrattato & Balsamic Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Garlic & Herb Seasoning
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Pear
1 packet
Passata
1 packet
Sliced Mushrooms
1 packet
Cannellini Beans
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Carrot
3
Potato
Cooking Steps
• 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.
Custom Recipe: If you've added plant-based mince, cook plant-based mince with the carrot, breaking up with a spoon, 4-5 minutes, and continue as above.
• 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 bean and mushroom potato top pie between plates. • Serve with the balsamic salad. Enjoy!
