Plant-Based Mexican Shepherd's Pie

Name: Plant-Based Mexican Shepherd's Pie with Pickled Jalapeños & Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Pot; 1 Celery; 1 packet Coriander; 2 Garlic; 1 Capsicum; 1 Brown Onion; 200 g Plant-Based Mince; 3 Potato; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 packet Pickled Jalapeños; 1 tin Sweetcorn; 1 drizzle olive oil; 20 g plant-based butter; 2 tbs plant-based milk; ¾ cup water; 1 drizzle white wine vinegar

with Pickled Jalapeños & 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:

Calorie Smart

•Spicy

Allergens:

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 Pot

Celery

1 packet

Coriander

Garlic

Capsicum

Brown Onion

200 g

Plant-Based Mince

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

Potato

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Pickled Jalapeños

1 tin

Sweetcorn

Not included in your delivery

1 drizzle

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

¾ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Calories578 kcal

Energy (kJ)2420 kJ

Fat22 g

of which saturates7.2 g

Carbohydrate60 g

of which sugars24.5 g

Dietary Fibre17.9 g

Protein28.8 g

Cholesterol0 mg

Sodium1700 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, celery and garlic. Thinly slice 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 stock. 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) and coriander. • Serve with salad. Enjoy!