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Fiery Mexican Bean & Bacon Pie
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Fiery Mexican Bean & Bacon Pie

Fiery Mexican Bean & Bacon 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 swapping mince to butter beans, watch as the beans, bacon 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
DifficultyEasy

Ingredients

Serving amount

3

potatoes

1 bag

celery

1

brown onion

1 tin

sweetcorn

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

garlic paste

1 sachet

vegetable stock powder

1 packet

enchilada sauce

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

1 bag

baby spinach leaves

1 bag

coriander

1 packet

black beans

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

2 tbs

plant-based milk

¼ cup

water

30 g

plant-based butter (for the mash)

20 g

plant-based butter (for the sauce)

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Nutritional Values

The average adult daily energy intake is 8700 kJ

Utensils

Medium 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 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.

2
2

• Meanwhile, preheat oven grill to high. • 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 diced bacon, onion and celery until tender, 4-5 minutes. • Add corn and 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.

4
4

• Add enchilada sauce, vegetable stock powder, 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

• Transfer bean filling to a baking dish. Spread mash on top using the back of a spoon. • Sprinkle over panko 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 plant-based Mexican black bean, bacon and veggie pie between plates. • Tear over with coriander to serve. Enjoy!