Mexican Beef, Bean & Veggie Pie
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Mexican Beef, Bean & Veggie Pie

Mexican Beef, Bean & Veggie Pie

with Potato Mash & Panko Topping

We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. By adding beef mince to black beans, watch as the beans and potato topping soak up the herby filling to perfection.

Tags:
Spicy
Allergens:
Gluten
•Wheat

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 Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

3

potato

1 packet

celery

1

brown onion

1 tin

sweetcorn

1 packet

black beans

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

Mexican Fiesta spice blend

1 packet

garlic paste

1 packet

enchilada sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

baby spinach leaves

1 packet

coriander

1 packet

beef mince

Not included in your delivery

olive oil

30 g

plant-based butter (for the mash)

2 tbs

plant-based milk

¼ tsp

salt

¼ cup

water

20 g

plant-based butter (for the sauce)

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Nutritional Values

Energy (kJ)2869 kJ
Calories686 kcal
Fat18.2 g
of which saturates3.9 g
Carbohydrate91 g
of which sugars18 g
Dietary Fibre22.3 g
Protein29.1 g
Sodium1852 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan
•Baking Dish

Instructions

1
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 plantbased butter (for the mash) and plant-based milk to potato and season with salt. • Mash until smooth. Cover to keep warm.

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

2
2

• While the potatoes are cooking, finely chop celery and brown onion. • Drain sweetcorn. Drain and rinse black beans. • In a small bowl, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil. Set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and celery until tender, 4-5 minutes. • Add corn, black beans and beef mince and breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican fiesta spice blend and garlic paste and cook, stirring, until fragrant, 1-2 minutes.

4
4

• Add enchilada sauce, salt, and the water, then simmer until slightly thickened, 1-2 minutes. • Remove from heat then stir in baby spinach leaves, the plant-based butter (for the sauce) and a pinch of brown sugar, until wilted.

5
5

• Preheat oven grill to high. • Transfer bean filling to a baking dish. Spread mash on top using the back of a spoon. • Sprinkle over panko mixture and drizzle with olive oil, then grill until golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie! TIP: Drizzling with olive oil helps the topping to crisp and brown!

6
6

• Divide Mexican beef, black bean and veggie pie between plates. • Tear over with coriander to serve. Enjoy!