Easy Bacon & Mushroom Pie
with Mashed Potato Top
Infused with our garlic and herb seasoning and brought together with cream and a dash of Dijon, the bacon and mushroom filling for tonight's pie is really something - and even more so when you top it with a hearty mashed potato topping.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
potato
1 bag
soffritto mix
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 bag
silverbeet
1 packet
Dijon mustard
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with the boiling water. • 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 potato, then return to the pan. Add the butter and the milk and season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, diced bacon and sliced mushrooms, breaking bacon up with a spoon, until golden, 6-7 minutes. • Add silverbeet and garlic & herb seasoning and cook until fragrant, 1 minute. Add Dijon mustard and light cooking cream and cook, stirring, until reduced, 1-2 minutes. Season to taste.
• Preheat grill to medium-high. • Transfer the bacon and mushroom filling to a baking dish. Evenly spread the mash on top. • Grill until golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• Divide bacon and mushroom pie between plates to serve. Enjoy!
