Mexican Bean & Veggie-Loaded Pie
with Potato Mash & Panko Topping- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
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 herby filling to perfection.
Ingredients
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: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
vegetable stock pot
1 packet
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
30 g
plant-based butter (for the mash)
2 tbs
plant-based milk
20 g
plant-based butter (for the sauce)
pinch
brown sugar
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 (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. • Drain sweetcorn. • 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 corn and black beans and cook, stirring, 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, vegetable stock pot 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.
• 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!
• Divide Mexican bean and veggie-loaded pie between plates. • Sprinkle over chilli flakes (if using) to serve. Enjoy!
