Plant-Based Mince & Veggie Pie

Name: Plant-Based Mince & Veggie Pie with Potato Topping & Chives
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 3 potatoes; 30 g plant-based butter (for the sauce); 2 tbs plant-based milk; 1 carrot; 1 bag celery; 1 bag chives; 1 packet plant-based mince; 1 packet tomato paste; 1 packet garlic paste; ½ cup water; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 sachet Nan's special seasoning

with Potato Topping & Chives

Get up to $200 off!

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:

Calorie Smart

•Climate Superstar

•Plant Based

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

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

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

Cooking Steps

PDF

• 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.

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

• 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.

• 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.

• 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!