Plant-Based Mince & Veggie Pie
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Plant-Based Mince & Veggie Pie

Plant-Based Mince & Veggie Pie

with Potato Topping & Chives

We thought we'd give your average shepherd's pie a makeover! Not only does the plant-based mince filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Climate Superstar
Plant Based
Allergens:
Soy
Gluten
Wheat

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3

potatoes

1

carrot

1 bag

celery

1 bag

chives

1 packet

plant-based mince

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

1 packet

tomato paste

1 packet

garlic paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

30 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

½ cup

water

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Nutritional Values

Energy (kJ)2289 kJ
Fat23.3 g
of which saturates5.5 g
Carbohydrate53.8 g
of which sugars18.2 g
Protein26.4 g
Sodium1654 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Baking Dish
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plant-based milk to potato and season generously with salt. Mash until smooth.

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

2
2

• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery. • Thinly slice chives.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and celery, stirring, until just tender, 3-4 minutes. • Add plant-based mince and cook, breaking up mince with a spoon, until just browned, 4-5 minutes.

4
4

• Add tomato paste, garlic paste and Nan's special seasoning and cook until fragrant, 1 minute. • Stir in the water and vegetable stock powder, until slightly reduced, 1-2 minutes. • Stir through baby spinach leaves, until wilted. Season to taste.

5
5

• Transfer filling to a baking dish and evenly spread mashed potato 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!

6
6

• Divide plant-based mince and veggie pie between plates. • Top with chives to serve. Enjoy!