Mumbai-Spiced Mushroom, Chorizo & Veggie Pie
with Flaked Almonds & Garden Salad
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
Baby Spinach Leaves
1
Celery
1 packet
Green Beans
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Sliced Mushrooms
1
Carrot
1
Brown Onion
1 packet
Coconut Milk
2
Potato
1 sachet
Mumbai Spice Blend
250 g
Mild Chorizo
(May be present: Milk, Soy, Sulphites.)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
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. • Roughly chop mild chorizo.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, until golden, for 4-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, green beans and sliced mushrooms until just browned, 5-6 minutes. • Add carrot and cook until softened, 2-3 minutes. Add tomato paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute. • Add chorizo, 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.
• Divide Indian-spiced mushroom, chorizo and veggie pie between bowls. Sprinkle over flaked almonds to serve. • Serve with garden salad. Enjoy!
