Double Plant-Based Mince & Veggie Pie

Name: Double Plant-Based Mince & Veggie Pie with Potato Topping & Spring Onion
Total time: 40 min
Yield: 2
Cuisine: French
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; 1 drizzle olive oil; 30 g plant-based butter; 2 tbs plant-based milk; ½ cup water

with Potato Topping & Spring Onion

Up to 180$ + Free Treats / Extras for Life

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.

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

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

1 sachet

Nan's Special Seasoning

Celery

Potato

Carrot

Garlic

Spring Onion

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

Nutritional Values

Calories678 kcal

Energy (kJ)2840 kJ

Fat32 g

of which saturates12.5 g

Carbohydrate48.6 g

of which sugars15.8 g

Dietary Fibre22 g

Protein43.7 g

Cholesterol0 mg

Sodium1890 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

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 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!