Quick Italian Plant-Based Beef & Spinach Pie

Name: Quick Italian Plant-Based Beef & Spinach Pie with Potato Topping & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 packet plant-based mince; 1 bag soffritto mix; 1 packet garlic paste; 1 sachet Italian herbs; 1 packet tomato paste; ½ cup water; 1 sachet vegetable stock powder; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet Parmesan cheese

with Potato Topping & Parmesan

Get up to $230 off

We've brought all the mashed potato goodness and some tomatoey and herby 'beef' 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!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

•Kid Friendly

•Veggie

Allergens:

Milk

•Soy

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

plant-based mince

(Contains: Soy, Gluten, Wheat; May be present: Gluten, Wheat.)

1 bag

soffritto mix

1 packet

garlic paste

1 sachet

Italian herbs

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2974 kJ

Fat41.2 g

of which saturates21.8 g

Carbohydrate35.6 g

of which sugars14.2 g

Protein46.8 g

Sodium1376 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

•Baking Dish

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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes (for best results, drain oil from pan before adding the carrot). • Stir in soffritto mix, 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 the 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 'beef' filling to a baking dish. Spread mash over the top. Sprinkle over shaved Parmesan cheese. • Grill until the mash is golden, 5-10 minutes.