Creamy Mushroom, White Bean & Herb Pie
with Mashed Potato Topping & Parmesan
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 bring in some freshness!
This recipe is under 650kcal per serving.
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
2
potato
1
brown onion
2 clove
garlic
1
carrot
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
pinch
chilli flakes
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
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• 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. • Finely chop brown onion and garlic. • Grate carrot. • 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 carrot 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.
• Divide creamy mushroom, white bean and herb pie between plates. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!