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Fiery Mexican Black Bean & Veggie Pie
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Fiery Mexican Black Bean & Veggie Pie

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.

Climate Superstar
Plant Based
Quick Prep

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 Time30 minutes


Serving amount

1 bag

chopped potato

1 tin


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;)

1 bag


Not included in your delivery

olive oil

30 g

plant-based butter (for the mash)

2 tbs

plant-based milk

¼ cup


20 g

plant-based butter (for the sauce)


brown sugar


Nutritional Values

Energy (kJ)2906 kJ
Fat22.7 g
of which saturates5 g
Carbohydrate82.7 g
of which sugars12.2 g
Protein28.5 g
Sodium1985 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Dish



• 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!