Our Plans
Fiery Mexican Black Bean, Beef & Veggie Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fiery Mexican Black Bean, Beef & Veggie Pie

Fiery Mexican Black Bean, Beef & 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 adding beef mince and butter beans, watch as the beans and potato topping soak up the herby filling to perfection.

Tags:
Quick Prep
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

1 bag

coriander

1 packet

beef mince

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

sideBannerName

Nutritional Values

Energy (kJ)3852 kJ
Fat35.6 g
of which saturates10.7 g
Carbohydrate82.7 g
of which sugars12.2 g
Protein56.1 g
Sodium2059 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Large Frying Pan
Baking Dish

Instructions

1
1

• 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.

2
2

• Meanwhile, preheat oven grill to high. Drain sweetcorn. Drain and rinse half the black beans. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, soffritto mix, corn and black beans, stirring, until softened, 5-6 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.

3
3

• 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!

4
4

• Divide firey Mexican black bean, beef and veggie pie between plates. • Tear over coriander to serve. Enjoy!