Double Plant-Based Mince & Veggie Pie
with Potato Topping & Spring Onion
We thought we'd give your average shepherd's pie a makeover! Not only does the plant-based mince filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level!
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
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1 sachet
Nan's Special Seasoning
1
Celery
3
Potato
1
Carrot
2
Garlic
1
Spring Onion
1
Leek
400 g
Plant-Based Mince
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
30 g
plant-based butter
2 tbs
plant-based milk
½ cup
water
Utensils
Cooking Steps
• 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 plant-based milk to potato and season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery and leek. • Thinly slice spring onion.
• 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 plant-based mince and cook, breaking up mince with a spoon, until just browned, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded!
• Add tomato paste, garlic paste and Nan's special seasoning and cook, until fragrant, 1 minute. • Stir in the water and vegetable stock, until slightly reduced, 1-2 minutes. Season to taste.
• 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!
• Divide plant-based mince and veggie pie between plates. • Top with spring onion to serve. Enjoy!
