Mexican Bean & Veggie-Loaded Pie

Name: Mexican Bean & Veggie-Loaded Pie with Potato Mash & Panko Topping
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 potato; 30 g plant-based butter (for the mash); 2 tbs plant-based milk; 1 packet celery; 1 brown onion; 1 packet silverbeet; 1 packet black beans; ½ packet panko breadcrumbs; 1 sachet Mexican Fiesta spice blend; 1 packet garlic paste; 1 packet enchilada sauce; ¼ cup water; 20 g plant-based butter (for the sauce); pinch brown sugar; 1 packet coriander

with Potato Mash & Panko Topping

Get up to $200 off!

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

Tags:

Climate Superstar

•Plant Based

•Spicy

Allergens:

Gluten

•Wheat

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

celery

brown onion

1 packet

silverbeet

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: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

coriander

Not included in your delivery

olive oil

30 g

plant-based butter (for the mash)

2 tbs

plant-based milk

¼ cup

water

20 g

plant-based butter (for the sauce)

pinch

brown sugar

Nutritional Values

Energy (kJ)3027 kJ

Calories723 kcal

Fat18 g

of which saturates3.9 g

Carbohydrate102 g

of which sugars20.4 g

Dietary Fibre24.3 g

Protein36.6 g

Sodium1847 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 plant-based 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.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and celery, stirring, until tender, 4-5 minutes. • Add black beans and cook until tender, 2-3 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.

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

• 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!