Plant-Based Mexican Shepherds Pie

Name: Plant-Based Mexican Shepherds Pie with Pickled Jalapenos & Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 potato; 20 g plant-based butter; 2 tbs plant-based milk; 1 brown onion; 2 clove garlic; 1 carrot; 2 Baby Capsicum; 1 tin sweetcorn; 1 packet plant-based mince; 1 packet tomato paste; 1 sachet Mexican Fiesta spice blend; ¾ cup water; 1 sachet vegetable stock powder; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet Pickled Jalapeños

with Pickled Jalapenos & Salad

Get up to $200 off!

We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. Not only does the plant-based mince filling and potato topping soak up the Mexican spice blend to perfection, we've also paired it with a light and bright tomato salad to bring in some extra freshness!

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

•Over 30g protein

•Spicy

Allergens:

Soy

•Gluten

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

2 clove

garlic

carrot

Baby Capsicum

1 tin

sweetcorn

1 packet

plant-based mince

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

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 sachet

vegetable stock powder

1 packet

mixed salad leaves

1 packet

Pickled Jalapeños

Not included in your delivery

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2293 kJ

Calories548 kcal

Fat16 g

of which saturates4 g

Carbohydrate59.1 g

of which sugars23 g

Dietary Fibre18.2 g

Protein32.9 g

Sodium1997 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

• 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 fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to potato and season with salt. Mash until smooth. Cover to keep warm.

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

• Meanwhile, preheat grill to high. Finely chop brown onion and garlic. Grate carrot. Thinly slice baby capsicum. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook plant- based mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes.

• Transfer mince filling to a medium baking dish and spread potato mash over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!

• Meanwhile, in a medium bowl, combine capsicum, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season. • Divide plant-based Mexican shepherd's pie between plates. • Top with pickled jalapeños (if using). • Serve with salad. Enjoy!