Creamy Italian Plant-Based Mince & White Bean Pie
with Garlicky Greens & Flaked Almonds
Get more out of your beans by whacking them into the oven and making them into a pie. In this inventive number, the plant-based mince and beans act as your typical meaty filling and work wonders when paired with hidden veggies and a cheesy mash to top things off!
This recipe is under 650kcal per serving.
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.
Ingredients
1
Brown Onion
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1 sachet
Vegetable Stock Pot
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Carrot
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.
• While potato is cooking, preheat grill to high. • Trim green beans. Finely chop garlic. Drain and rinse cannellini beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince with soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes. • Add cannellini beans, garlic & herb seasoning and half the garlic, and cook until fragrant, 1 minute.
• Stir in light cooking cream, vegetable stock pot and the water and simmer until thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until just wilted. Season to taste.
• Transfer bean filling to a medium baking dish and spread mashed potato over the top. • Sprinkle with shredded Cheddar cheese. Grill until golden, 5-10 minutes.
• While pie is grilling, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season.
• Divide creamy Italian plant-based mince, butter bean pie and garlicky greens between plates. • Sprinkle over flaked almonds to serve. Enjoy!
