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Beef Mince & Veggie Pie

Beef Mince & Veggie Pie

Beef Mince & Veggie Pie

with Potato Topping & Spring Onion

Up to 180$ + Free Treats / Extras for Life

We 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.

Tags:

Calorie Smart

The quantities provided above are averages only.

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1

Celery

250 g

Beef Mince

3

Potato

1 packet

Tomato Paste

1

Carrot

1 sachet

Nan's Special Seasoning

2

Garlic

1

Spring Onion

1

Leek

1 packet

Rosemary

Not included in your delivery

2 tbs

plant-based milk

30 g

plant-based butter (for the sauce)

1 drizzle

olive oil

½ cup

water

Nutritional Values

Calories508 kcal

Energy (kJ)2130 kJ

Fat28.3 g

of which saturates9 g

Carbohydrate41.2 g

of which sugars14.2 g

Dietary Fibre9.5 g

Protein37.6 g

Cholesterol13.9 mg

Sodium790 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

Make the mash potato topping

1

• 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.

Get prepped

2

• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery and leek. • Thinly slice spring onion.

Start the filling

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, leek and celery, until just tender, 3-4 minutes. • Add beef mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes.

Finish the filling

4

• 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. Season to taste.

Grill the pie

5

• 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!

Finish & serve

6

• Divide beef mince and veggie pie between plates. • Top with spring onion to serve. Enjoy!

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