Mexican Pork Shepherd's Pie

Name: Mexican Pork Shepherd's Pie with Pickled Jalapeños & Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Pickled Jalapeños; 250 g Pork Mince; 1 packet Mixed Salad Leaves; 1 sachet Mexican Fiesta Spice Blend; 1 tin Sweetcorn; 2 Garlic; 1 Brown Onion; 3 Potato; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 Celery; 1 packet Coriander; 1 Capsicum

with Pickled Jalapeños & Salad

Up to 180$ + Free Treats / Extras for Life

We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. Not only does the pork mince filling and potato topping soak up the Mexican spice blend to perfection, we've also paired it with a light and bright tomato salad to bring in some extra freshness!

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Spicy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Pickled Jalapeños

250 g

Pork Mince

1 packet

Mixed Salad Leaves

1 sachet

Mexican Fiesta Spice Blend

1 tin

Sweetcorn

Garlic

Brown Onion

Potato

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

Celery

1 packet

Coriander

Capsicum

Nutritional Values

Calories526 kcal

Energy (kJ)2200 kJ

Fat16.3 g

of which saturates5.4 g

Carbohydrate55.4 g

of which sugars22.7 g

Dietary Fibre11.6 g

Protein35.4 g

Cholesterol0 mg

Sodium1170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

• Bring a large 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 fork, 12-15 minutes. Drain and return to the pan.
• Add the plant-based butter 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.

• Meanwhile, preheat grill to high. Finely chop brown onion and garlic. Grate carrot. Roughly chop tomato. Drain sweetcorn.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, tomato paste, Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.

• Add the water and vegetable stock powder, stir to combine and simmer until slightly thickened, 1-2 minutes.

• Transfer mince filling to a baking dish and spread potato mash over the top with a drizzle of olive oil.
• Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!