HelloHero: Italian Plant-Based Mince & Spinach Pie
with Parmesan-Potato Topping
We've brought all the mashed potato goodness and some tomatoey and herby plant-based mince together, to make the pie of a lifetime! After this one comes out of the oven all golden and crispy, all you need is a knife and fork to dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Garlic Paste
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1 packet
Parmesan Cheese
1 sachet
Italian Herbs
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
g
Beef Mince
1
Carrot
2
Potato
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 butter and milk to potato and season with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, finely chop celery and carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook veggie mince, breaking up with a spoon, until just browned, 3-4 minutes (for best results, drain oil from pan before adding the veggies).
• Stir in celery and carrot and cook, tossing, until softened, 4-5 minutes. • Add garlic paste, Italian herbs and tomato paste and cook until fragrant, 1 minute.
• Stir in the water, vegetable stock powder and brown sugar and cook until slightly thickened, 2-3 minutes.
• Add baby spinach leaves and cook until just wilted, 1 minute. Season to taste.
• Preheat grill to medium-high.
• Transfer filling to a baking dish. Spread mash over the top. Sprinkle over Parmesan cheese.
• Grill until the mash is golden, 5-10 minutes.
• Divide Italian veggie mince and spinach pie with cheesy potato topping between plates to serve. Enjoy!
