Plant-Based Mexican Shepherds Pie

Name: Plant-Based Mexican Shepherds Pie with Pickled Jalapenos & Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Powder; 2 Garlic; 1 packet Pickled Jalapeños; 1 Brown Onion; 200 g Plant-Based Mince; 3 Potato; 1 packet Tomato Paste; 1 tin Sweetcorn; 1 sachet Mexican Fiesta Spice Blend; 2 Baby Capsicum; 1 Carrot

with Pickled Jalapenos & Salad

Up to 180$ + Free Treats / Extras for Life

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

Allergens:

Celery

•Soy

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

1 packet

Mixed Salad Leaves

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

Garlic

1 packet

Pickled Jalapeños

Brown Onion

200 g

Plant-Based Mince

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

Potato

1 packet

Tomato Paste

1 tin

Sweetcorn

1 sachet

Mexican Fiesta Spice Blend

Baby Capsicum

Carrot

Nutritional Values

Calories460 kcal

Energy (kJ)1920 kJ

Fat9.7 g

of which saturates3.6 g

Carbohydrate58.2 g

of which sugars21.3 g

Dietary Fibre18.6 g

Protein28.3 g

Sodium1730 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

• 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!