Rustic Bacon, Cannellini Bean & Leek Pie

Name: Rustic Bacon, Cannellini Bean & Leek Pie with Cheesy Potato Top & Salad
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Light Cooking Cream; 1 Celery; 1 packet Parmesan Cheese; 1 packet Cannellini Beans; 1 Leek; 3 Potato; 1 sachet Garlic & Herb Seasoning; 90 g Diced Bacon; 1 Carrot

with Cheesy Potato Top & Salad

Get up to $230 off

Get more out of your beans by whacking them into the oven and making them into a pie. In this inventive number, the bacon and beans act as your typical meaty filling and works wonders when paired with hidden veggies and a cheesy mash to top things off!

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

Allergens:

Milk

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Light Cooking Cream

(Contains: Milk;)

Celery

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Cannellini Beans

Leek

Potato

1 sachet

Garlic & Herb Seasoning

90 g

Diced Bacon

(May be present: Soy, Milk.)

Carrot

Nutritional Values

Energy (kJ)2520 kJ

Calories603 kcal

Fat24 g

of which saturates13.2 g

Carbohydrate54.7 g

of which sugars12.5 g

Dietary Fibre20.2 g

Protein31 g

Cholesterol0 mg

Sodium1210 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 milk and half the butter to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat grill to high. Thinly slice leek and celery. Thinly slice carrot into half-moons. Drain and rinse cannellini beans. • In a large frying pan, melt the remaining butter with a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until slightly golden, 2-3 minutes. • Add leek, celery and carrot, stirring, until softened, 4-5 minutes. • Add cannellini beans and garlic & herb seasoning,and cook until slightly tender and fragrant, 2 minutes.

• Reduce heat to medium and stir in light cooking cream, the water and salt, until slightly thickened, 1-2 minutes. • Remove from heat and add half the Parmesan cheese, stirring, until combined. Season to taste.

• Transfer bean filling into a baking dish and evenly spread mashed potato over the top. Sprinkle with remaining Parmesan cheese. • Grill until lightly golden, 8-10 minutes.