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 and we've also paired it with some green beans to bring in some extra freshness!
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.
2
potato
1
carrot
1 packet
celery
1
brown onion
4 clove
garlic
1 bag
green beans
1 tin
butter beans
1 sachet
garlic & herb seasoning
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 sachet
Italian herbs
1
olive oil
40 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
â…“ cup
water
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to potato and season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. • Thinly slice carrot into half-moons. Finely chop celery, brown onion and garlic. Trim green beans. • Drain and rinse butter beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, celery and onion, stirring occasionally, until softened, 6-8 minutes. • Reduce heat to medium-high and add butter beans, Italian herbs, garlic & herb seasoning, and 1/2 the garlic and cook until fragrant, 1 minute. • Stir in plant-based cooking cream, vegetable stock pot and the water and simmer until thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until just wilted.
• Transfer bean filling to a medium baking dish and spread potato mash over the top with a drizzle of olive oil. Grill until lightly golden, 8-10 minutes.
TIP: A drizzle of olive oil will help the topping to crisp and brown!
• While pie is grilling, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Season.
• Divide Italian butter bean & veggie pie and garlicky green beans between plates. Enjoy!