Rustic Mushroom & White Bean Pie

Name: Rustic Mushroom & White Bean Pie with Cheesy Mashed Potato Topping
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 3 potato; 40 g butter; 2 tbs milk; 1 brown onion; 2 clove garlic; 1 zucchini; 1 packet cannellini beans; 1 packet sliced mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet light cooking cream; ¼ cup water; 1 packet baby spinach leaves; 1 packet Parmesan cheese

with Cheesy Mashed Potato Topping

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We thought we’d give your average shepherd’s pie a makeover! By swapping mince to cannellini beans, watch as the beans and potato topping soak up the herby filling to perfection. We’ve also paired it with some hidden veg to add some freshness!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

2 clove

garlic

zucchini

1 packet

cannellini beans

1 packet

sliced mushrooms

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

light cooking cream

(Contains: Milk;)

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ cup

water

Nutritional Values

Energy (kJ)3543 kJ

Calories847 kcal

Fat35.7 g

of which saturates22 g

Carbohydrate74.8 g

of which sugars18.3 g

Dietary Fibre24.7 g

Protein38.5 g

Sodium1347 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

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 butter and milk 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 brown onion. • Finely chop garlic. • Thinly slice zucchini into half-moons. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms, stirring, until slightly browned and softened, 2-3 minutes. • Add zucchini and onion and cook, until tender, 4-5 minutes.

• Add cannellini beans, garlic, herb & mushroom seasoning and a drizzle of olive oil to pan, then cook, stirring until fragrant and slightly tender, 2 minutes. • Stir in light cooking cream, the water and vegetable stock powder and simmer, until slightly reduced, 1-2 minutes. • Remove from heat, add baby spinach leaves, stirring, until wilted. Season to taste.

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