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Indian-Spiced Mushroom & Veggie Pie

Indian-Spiced Mushroom & Veggie Pie

with Flaked Almonds & Garden Salad

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No-one will want to miss dinner when this irresistible plant-based pie is on the menu! With a saucy Mumbai-spiced mushroom filling, smooth almond-topped mash and a crisp garden salad, it’s humble home cooking at its finest.

This recipe is under 650kcal per serving.

Tags:Under 650kcalPlant BasedNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree Nuts

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

brown onion

3 clove

garlic

1 packet

sliced mushrooms

1

cucumber

1

carrot

1 bag

green beans

1 packet

tomato paste

1 bag

baby spinach leaves

1 sachet

vegetable stock powder

1 tin

coconut milk

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

mixed salad leaves

1 sachet

Mumbai spice blend

(May be present Gluten)

Not included in your delivery

1

olive oil

40 g

plant-based butter

2 tbs

plant-based milk

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2606 kJ
Fat37.5 g
of which saturates17.3 g
Carbohydrate51.1 g
of which sugars22.5 g
Protein14.7 g
Sodium1818 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to saucepan. Add the plant-based butter and the plant-based milk, then season generously with salt. Mash until smooth.

2

• Meanwhile, finely chop brown onion and garlic. • Thinly slice cucumber into half-moons. • Grate carrot. • Trim green beans.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and sliced mushrooms until just browned, 5-6 minutes. • Add carrot and cook until softened, 2-3 minutes. Add tomato paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute. • Add baby spinach leaves, vegetable stock powder, coconut milk and a splash of water and cook until thickened, 1-2 minutes. Season to taste.

4

• Preheat grill to high. • Transfer filling to a baking dish. Spread mash on top using the back of a spoon. Sprinkle with flaked almonds. • Grill until golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

5

• While the pie is grilling, combine a drizzle of white wine vinegar and olive oil in a medium bowl. • Season, then add cucumber and mixed salad leaves. • Toss to combine.

6

• Divide Indian-spiced mushroom and veggie pie between plates. • Serve with garden salad. Enjoy!