Plant-Based Mince & Mushroom Potato Top Pie
with Cheesy Pangrattato & Balsamic Salad
We always say that cheese fixes everything – not that this dish needs any fixing – it's unlike anything we've ever whipped up before! With a PB mince and veggie filling, plus umami-rich mushrooms, the mash and cheesy pangrattato topping only makes this meal just that much better!
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 packet
sliced mushrooms
1
carrot
1 tin
butter beans
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 box
passata
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
2
potato
½
pear
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into bite-sized chunks. • Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and milk to the potato and season generously with salt. Mash until smooth.
• While the potatoes are cooking, grate carrot. Drain and rinse butter beans. • In a medium bowl, combine panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add sliced mushrooms and cook, until softened, 4-5 minutes. • Add plant-based mince and carrot and cook, breaking up with a spoon, 4-5 minutes. Add butter beans, garlic & herb seasoning and cook, until fragrant, 1 minute. • Add the water, passata, vegetable stock powder and cook until slightly thickened, 1-2 minutes. Season.
• Preheat the grill to high. Transfer the bean filling to a medium baking dish and spread potato mash over the top. • Sprinkle over shredded Cheddar cheese and the pangrattato. Grill until lightly golden, 5-10 minutes.
• While the pie is grilling, thinly slice pear (see ingredients). • In a medium bowl, combine mixed salad leaves, pear, a drizzle of balsamic vinegar and olive oil. Season.
• Divide the plant-based mince and mushroom potato top pie between plates. • Serve with the balsamic salad. Enjoy!