Fiery Mexican Black Bean & Veggie Pie
with Quick-Prep 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 and potato topping soak up the herby filling to perfection.
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.
Ingredients
1 bag
chopped potato
1 tin
sweetcorn
1 packet
black beans
1 bag
soffritto mix
1 sachet
Mexican Fiesta spice blend
1 packet
garlic paste
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the plant-based butter(for the mash) and plant-based milk to potato and season with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat oven grill to high. Drain sweetcorn. Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix, corn and black beans, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium and add Mexican fiesta spice blend and garlic paste and cook, stirring, until fragrant, 1 minute.
• To beans, stir in enchilada sauce, vegetable stock powder and the water, simmering 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 and combined. • Transfer bean filling to a baking dish. Spread potato mash evenly on top. • Sprinkle over panko breadcrumbs (see ingredients) and drizzle with olive oil. Grill until golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown. TIP: Grills cook fast, so keep an eye on the pie!
• Divide firey Mexican black bean and veggie pie between plates. • Tear over coriander to serve. Enjoy!