Mexican Beef, Bean & Veggie-Loaded Pie
with 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 to black beans, watch as the beans and potato topping soak up the spicy filling to perfection.
This recipe is under 650kcal per serving.
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 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Black Beans
1 sachet
Vegetable Stock Pot
1
Celery
1 packet
Coriander
2
Garlic
1 packet
Baby Spinach Leaves
250 g
Beef Mince
3
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 tin
Sweetcorn
1 sachet
Mexican Fiesta Spice Blend
1
Leek
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 plantbased butter (for the mash) and plant-based milk to potato and season with salt. • Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While the potatoes are cooking, finely chop celery and brown onion. • Drain sweetcorn. Drain and rinse half black beans. • In a small bowl, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and celery until tender, 4-5 minutes. • Add corn, black beans and beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican fiesta spice blend and garlic paste and cook, stirring, until fragrant, 1-2 minutes.
• Add enchilada sauce, vegetable stock powder, and the water, then simmer 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.
• Preheat oven grill to high. • Transfer bean filling to a baking dish. Spread mash on top using the back of a spoon. • Sprinkle over panko mixture and drizzle with olive oil, then grill until golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie! TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Divide Mexican beef, black bean and veggie pie between plates. • Tear over with coriander to serve. Enjoy!
