Nan's Plant-Based Mince Potato Topped Pie

Name: Nan's Plant-Based Mince Potato Topped Pie with Crispy Parmesan Potato Topping & Garden Salad
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Deluxe Salad Mix; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 sachet Vegetable Stock Pot; 1 sachet Aussie Spice Blend; 200 g Plant-Based Mince; 1 packet Soffritto Mix; 3 Potato; 1 packet Tomato Paste

with Crispy Parmesan Potato Topping & Garden Salad

Up to 180$ + Free Treats / Extras for Life

Tags:

High Protein

Allergens:

Milk

•Soja

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

1 packet

Deluxe Salad Mix

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 sachet

Aussie Spice Blend

200 g

Plant-Based Mince

(Contains: Soja; May be present: Weizen, Glutenhaltiges Getreide.)

1 packet

Soffritto Mix

Potato

1 packet

Tomato Paste

Nutritional Values

Calories488 kcal

Energy (kJ)2040 kJ

Fat13.1 g

of which saturates6.2 g

Carbohydrate52.8 g

of which sugars16.6 g

Dietary Fibre18.7 g

Protein32.3 g

Sodium1460 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. • Peel potato and cut into large chunks. • Half-fill a medium saucepan with the boiled water. Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the butter and the milk. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.

• To pan, add Aussie spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then stir though the water and vegetable stock pot. Cook until slightly reduced, 2 minutes. Season with pepper.

• Preheat grill to medium-high. • Transfer plant-based mince filling to a baking dish. Spread the mash over the top, smoothing it out with the back of a spoon. Sprinkle with Parmesan cheese. • Grill until cheese is melted and golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie! Little cooks: Under adult supervision, help spread the mash over the filling. You can also sprinkle the cheese on top!

• Meanwhile, halve snacking tomatoes. • In a medium bowl, combine the honey with a drizzle of the balsamic vinegar and olive oil. Season, then add deluxe salad mix and tomatoes. • Toss to combine.

• Divide Nan's plant-based mince potato-topped pie between plates. • Serve with garden salad. Enjoy!