Mumbai-Spiced Beef, Mushroom & Veggie Pie

Name: Mumbai-Spiced Beef, Mushroom & Veggie Pie with Flaked Almonds & Garden Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 40 g plant-based butter; 2 tbs plant-based milk; 1 brown onion; 3 clove garlic; 1 packet celery; 1 carrot; 1 packet green beans; 1 packet sliced mushrooms; 1 packet tomato paste; 1 sachet Mumbai spice blend; 1 packet baby spinach leaves; 1 sachet vegetable stock powder; 1 packet coconut milk; 2 tbs water; 1 packet flaked almonds; drizzle white wine vinegar; 1 packet mixed salad leaves; 1 packet beef mince

with Flaked Almonds & Garden Salad

Get up to $230 off

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

This recipe is under 650kcal per serving.

Allergens:

Almond

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 Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

3 clove

garlic

1 packet

celery

carrot

1 packet

green beans

1 packet

sliced mushrooms

1 packet

tomato paste

1 sachet

Mumbai spice blend

1 packet

baby spinach leaves

1 sachet

vegetable stock powder

1 packet

coconut milk

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

mixed salad leaves

1 packet

beef mince

Not included in your delivery

olive oil

40 g

plant-based butter

2 tbs

plant-based milk

2 tbs

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3500 kJ

Calories836 kcal

Fat51.6 g

of which saturates25.4 g

Carbohydrate46.7 g

of which sugars22.4 g

Dietary Fibre18.4 g

Protein43.5 g

Sodium1737 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• 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.

• Meanwhile, finely chop brown onion and garlic. • Thinly slice celery. Grate carrot. Trim green beans and roughly chop.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, green beans and sliced mushrooms until just browned, 5-6 minutes. • Add carrot and beef mince, cook until browned, 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 the water and cook until thickened, 2-3 minutes. Season to taste.

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

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

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