Plant-Based Mince & Veggie Pie
with Potato Topping & Spring Onion
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 550kcal per serving.
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.
Ingredients
1 sachet
Vegetable Stock Pot
1
Celery
2
Garlic
1
Spring Onion
1
Leek
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
3
Potato
1 packet
Tomato Paste
1
Carrot
1 sachet
Nan's Special Seasoning
Not included in your delivery
1 drizzle
olive oil
30 g
plant-based butter
2 tbs
plant-based milk
½ cup
water
Utensils
Cooking Steps
• 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 and leek. • Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, leek and celery, 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, until slightly reduced, 1-2 minutes. Season to taste.
• Transfer filling to a baking dish and evenly spread mash 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!
• Divide plant-based mince and veggie pie between plates. • Top with spring onion to serve. Enjoy!
