Plant-Based Mince Cottage Pie

Name: Plant-Based Mince Cottage Pie with Cheezy Mash Topping & Garlicky Greens
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 30 g plant-based butter (for the sauce); 2 tbs plant-based milk; 2 clove garlic; 1 carrot; 1 packet plant-based mince; 1 packet tomato paste; 1 sachet garlic & herb seasoning; 1 packet vegetable stock pot; 1 bag green beans; 1 bag baby spinach leaves; 1 bag parsley; 1 packet plant-based shredded Cheddar cheese; ¼ cup water

with Cheezy Mash Topping & Garlicky Greens

Get up to $200 off!

Thanks to our plant-based mince and Cheddar cheese, everyone can have a slice of this hearty cottage pie. Team with garlic-laced green beans and baby spinach and you have a veggie side that will actually get eaten.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Plant Based

•Climate Superstar

Allergens:

Soja

•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

potato

2 clove

garlic

carrot

1 packet

plant-based mince

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 packet

vegetable stock pot

1 bag

green beans

1 bag

baby spinach leaves

1 bag

parsley

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

30 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

¼ cup

water

Nutritional Values

Energy (kJ)2272 kJ

Fat28.3 g

of which saturates10.2 g

Carbohydrate54.8 g

of which sugars16.9 g

Protein25.5 g

Sodium2341 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to the pan. Add the plant-based butter, plant-based milk and plant-based shredded Cheddar cheese. Season generously with salt. Mash until smooth.

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

• Meanwhile, finely chop garlic. • Grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot until softened, 4-5 minutes. • Add plant-based mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add tomato paste, garlic & herb seasoning and 1/2 the garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Add the water and vegetable stock pot and cook, until slightly reduced, 1-2 minutes.

TIP: Add a dash of water to loosen the mixture, if needed.

• Preheat the grill to medium-high. • Transfer the filling to a baking dish. Spread the cheezy mash over the top. • Grill until golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

• Meanwhile, trim green beans. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing until tender, 3-4 minutes. • Add baby spinach leaves and remaining garlic and cook until wilted, 1-2 minutes. • Season to taste, then remove pan from heat.

• Roughly chop parsley. • Divide plant-based cottage pie with cheezy mash topping and the garlicky greens between plates. • Garnish with parsley to serve. Enjoy!