Classic Plant-Based Mince & Cheesy Potato Top Pie
with Sautéed Baby Broccoli & Chilli-Garlic Pangrattato
- Milk
- Soy
- Wheat
- Gluten
- Wheat
- Gluten
- May contain traces of allergens
- Soy
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the creamy Baby Broccoli will become the best part of this pie. When paired with American-style lean beef and cheesy mash, you’ll be savouring each and every bite.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Fioretto
3
Garlic
1 sachet
Chilli Flakes
1 sachet
Aussie Spice Blend
1
Brown Onion
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1
Carrot
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. • Grate carrot. • Trim Fioretto. Halve any thicker stalks of Fioretto lengthways. Finely chop brown onion and garlic.
• Heat a large frying pan over high heat with a drizzle of olive oil. • Add plant-based mince, carrot and onion and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add Aussie spice blend, tomato paste and half the garlic and cook, stirring until fragrant, 1 minute. • Add the brown sugar, chicken stock and the water, stirring, until slightly reduced, 2-3 minutes. Season with salt and pepper to taste.
• Transfer the mince filling to a baking dish, then spread mashed potato over the top, smoothing it out with the back of a spoon. • Sprinkle over Cheddar cheese. • Grill pie until the cheese is melted and golden, 8-10 minutes.
• While pie is grilling, wash out frying pan and return to medium heat with a good drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2 minutes. • Add remaining garlic and a pinch of chilli flakes and cook until fragrant, 1 minute. Transfer to a bowl and season to taste. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook Fioretto, until tender, 5-6 minutes. Season.
• Divide veggie mince and cheesy potato top pie and sautéed Fioretto between plates. • Top Fioretto with chilli-garlic pangrattato to serve. Enjoy!
