Beef Mince & Veggie Pie
with Potato Topping & ChivesWe thought we'd give your average shepherd's pie a makeover! Not only does the beef mince filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level! *This recipe is under 650kcal per serving.*
Ingredients
3
potatoes
1
carrot
1 bag
celery
1 bag
chives
1 packet
beef mince
1 packet
tomato paste
1 packet
garlic paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
30 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
½ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plantbased milk to potato and season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery. • Thinly slice chives.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and celery, until just tender, 3-4 minutes. • Add beef mince and cook, breaking up mince with a spoon, until just browned, 4-5 minutes.
• Add tomato paste, garlic paste and Nan's special seasoning and cook, until fragrant, 1 minute. • Stir in the water and vegetable stock powder, until slightly reduced, 1-2 minutes. • Stir through baby spinach leaves, until wilted. Season to taste.
• Transfer filling to a baking dish and evenly spread mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Divide beef mince and veggie pie between plates. • Top with chives to serve. Enjoy!
