Creamy Mushroom & White Bean Pie

Name: Creamy Mushroom & White Bean Pie with Cheesy Mashed Potato Topping & Chilli
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 brown onion; 2 garlic; 1 carrot; 1 packet cannellini beans; ½ Long Chilli (Optional); 1 packet sliced mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet light cooking cream; ¼ cup water; ½ packet vegetable stock pot; 1 packet baby spinach leaves; 1 packet Parmesan cheese

with Cheesy Mashed Potato Topping & Chilli

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Calories

:

643 kcal

Protein

:

22.9g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Veggie

Allergens:

Milk
Wheat
Gluten
Soy

We thought we'd give your average shepherd's pie a makeover! By swapping mince to cannellini beans, watch as the beans and potato topping soak up the herby filling to perfection. We've also paired it with some hidden veg to bring in some freshness and fresh chilli to serve!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1

brown onion

2

garlic

1

carrot

1 packet

cannellini beans

½

Long Chilli (Optional)

1 packet

sliced mushrooms

1 sachet

Herb & Mushroom Seasoning

(Contains: Wheat, Gluten, Soy;)

1 packet

light cooking cream

(Contains: Milk;)

½ packet

vegetable stock pot

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ cup

water

Nutritional Values

Energy (kJ)2692 kJ

Calories643 kcal

Fat31.1 g

of which saturates19 g

Carbohydrate59.9 g

of which sugars18.8 g

Dietary Fibre23.7 g

Protein22.9 g

Sodium1397 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

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 butter and milk to potato and season with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• Meanwhile, preheat grill to high. • Finely chop brown onion and garlic. • Grate carrot. • Drain and rinse cannellini beans. • Finely chop long chilli.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms, stirring, until slightly browned and softened, 2-3 minutes. • Add carrot and onion and cook, until tender, 4-5 minutes.

4

• Add cannellini beans, garlic, herb & mushroom seasoning and a drizzle of olive oil to pan, then cook, stirring until fragrant and slightly tender, 2 minutes. • Stir in light cooking cream, the water and vegetable stock powder and simmer, until slightly reduced, 1-2 minutes. • Remove from heat, add baby spinach leaves, stirring, until wilted. Season to taste.

5

• Transfer mushroom filling into a baking dish and evenly spread mashed potato over the top. Sprinkle with Parmesan cheese. • Grill until lightly golden, 8-10 minutes.