Creamy Mushroom, White Bean & Herb Pie

Name: Creamy Mushroom, White Bean & Herb Pie with Mashed Potato Topping
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 brown onion; 2 clove garlic; 1 carrot; 1 packet cannellini beans; 1 packet sliced mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet light cooking cream; ¼ cup water; ¼ tsp salt; 1 packet baby spinach leaves; pinch chilli flakes

with Mashed Potato Topping

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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!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Milk

•Wheat

•Gluten

•Soy

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

potato

brown onion

2 clove

garlic

carrot

1 packet

cannellini beans

1 packet

sliced mushrooms

1 sachet

Herb & Mushroom Seasoning

(Contains: Wheat, Gluten, Soy;)

1 packet

light cooking cream

(Contains: Milk;)

1 packet

baby spinach leaves

pinch

chilli flakes

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ cup

water

¼ tsp

salt

Nutritional Values

Energy (kJ)2706 kJ

Calories647 kcal

Fat31.4 g

of which saturates19.3 g

Carbohydrate60 g

of which sugars18.8 g

Dietary Fibre23.7 g

Protein23 g

Sodium1398 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• 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 a pinch of salt. Mash until smooth.

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

• Meanwhile, finely chop brown onion and garlic. • Grate carrot. • Drain and rinse cannellini beans.

• 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, stirring until tender, 4-5 minutes.

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

• Preheat grill to high. • Transfer mushroom filling into a baking dish and evenly spread mashed potato over the top. Drizzle generously with olive oil. • Grill pie until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!