Plant-Based Mince, Bacon & Veggie Pie

Name: Plant-Based Mince, Bacon & Veggie Pie with Potato Topping & Spring Onion
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 Carrot; 1 Celery; 90 g Diced Bacon; 2 Garlic; 1 Leek; 1 sachet Nan's Special Seasoning; 200 g Plant-Based Mince; 3 Potato; 1 Spring Onion; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 30 g plant-based butter; 2 tbs plant-based milk; ½ cup water

with Potato Topping & Spring Onion

Up to 180$ + Free Treats / Extras for Life

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

Tags:

Chef's Choice

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 Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

Celery

90 g

Diced Bacon

(May be present: Soy, Milk.)

Garlic

Leek

1 sachet

Nan's Special Seasoning

200 g

Plant-Based Mince

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

Potato

Spring Onion

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

30 g

plant-based butter

2 tbs

plant-based milk

½ cup

water

Nutritional Values

Calories642 kcal

Energy (kJ)2690 kJ

Fat29.9 g

of which saturates9.2 g

Carbohydrate51.5 g

of which sugars17.4 g

Dietary Fibre17.1 g

Protein35.2 g

Cholesterol0 mg

Sodium1780 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large 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 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, leek and spring onion.
• Finely chop garlic.

• 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 diced bacon and cook, breaking up with a spoon, until golden, 4-6 minutes.

• Add tomato paste, garlic and Nan’s special
seasoning and cook until fragrant, 1 minute.
• Stir in the water and stock concentrate, until
slightly reduced, 1-2 minutes. Season to taste
with salt and pepper.

• Transfer filling to a baking dish and evenly
spread mash potato over the top with a drizzle
of olive oil.
• Grill pie, until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp
and brown!
TIP: Grills cook fast, so keep an eye on the pie!