Plant-Based Braised Meat Shepherd's Pie

Name: Plant-Based Braised Meat Shepherd's Pie with Pangrattato & Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Garlic Paste; 1 packet Baby Spinach Leaves; 1 packet Gravy Granules; 1 sachet Chilli Flakes; 1 Brown Onion; 2 Potato; 1 Tomato; 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; Plant-Based Slow Braised Meat; 1 packet Tomato Paste; 1 Carrot

with Pangrattato & Tomato Salad

3.7

(70)

Get up to $230 off

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Paste

1 packet

Baby Spinach Leaves

1 packet

Gravy Granules

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

1 sachet

Chilli Flakes

1

Brown Onion

2

Potato

1

Tomato

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Plant-Based Slow Braised Meat

1 packet

Tomato Paste

1

Carrot

Nutritional Values

Calories323 kcal

Energy (kJ)1350 kJ

Fat1.8 g

of which saturates0.2 g

Carbohydrate62.3 g

of which sugars18 g

Dietary Fibre11.2 g

Protein12.1 g

Sodium842 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Peel potato and cut into large chunks. Half-fill a medium saucepan with the boiled water and heat over high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Return potato to pan. Add the plant-based butter, the plant-based milk and a pinch of salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

• While the potato is cooking, finely chop brown onion and carrot. • In a small bowl, combine panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.

3

• Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add plant-based slow-braised meat and cook, stirring, until just browned, 2-3 minutes. • Add tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. • Add gravy granules, the brown sugar, the water and baby spinach leaves. Cook until slightly thickened, 2-3 minutes. Season with pepper.

4

• Transfer the filling to a baking dish. • Spread the mash out ovenly over the filling. • Sprinkle with the breadcrumb mixture. • Grill until lightly golden, 5-10 minutes.

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

5

• Meanwhile, roughly chop tomato. • In a large bowl, combine a drizzle of red wine vinegar and olive oil. • Season, then add mixed salad leaves and tomato. Toss to coat.

6

• Divide plant-based pulled beef shepherd's pie between plates. • Sprinkle with chilli flakes (if using). • Serve with tomato salad. Enjoy!