Plant-Based Mince & Spinach Shepherd's Pie
with Cheesy Mash Topping
If there's one thing we know how to do well, it's creating delicious pie concoctions that are sure to give you an aroma-filled kitchen! In this edition, plant-based mince and spinach come together in perfect matrimony, with some extra tasty veggies and an easy potato mash. Our stomachs are already grumbling!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Savoury Seasoning
2
Potato
1 sachet
Vegetable Stock Pot
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Tomato Paste
1
Carrot
1
Brown Onion
1 packet
Parsley
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Finely chop carrot and celery. Thinly slice onion.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato, then return to pan.
• Add the butter and milk and mash until smooth.
Little cooks: Get those muscles working and help mash the potatoes!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot with a generous pinch of salt, stirring, until softened, 4-5 minutes. Transfer to a bowl.
• Return pan to high heat and cook plant-based mince, breaking up with a spoon, until browned, 3-4 minutes.
TIP: For best results, drain the oil from the pan at the end of this step.
• To the pan with the veggie mince, add tomato paste, the water, chicken-style stock powder and the savoury seasoning. Stir to combine.
• Add baby spinach leaves and cook, stirring, until just wilted, 1 minute.
• Return cooked veggies to pan, stirring to combine.
• Preheat grill to medium-high.
• Transfer veggie mince filling to a baking dish. Spread the mash over the top and sprinkle over Parmesan cheese.
• Grill until the mash is golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide plant-based mince and spinach cottage pie between plates.
• Tear over parsley to serve. Enjoy!
