Nan's Plant-Based Mince Potato Topped Pie
with Crispy Parmesan Potato Topping & 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
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: Soy; May be present: Wheat, Gluten.)
1 packet
Soffritto Mix
3
Potato
1 packet
Tomato Paste
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!
