Fiery Mexican Bean & Veggie Pie
with Potato Mash & Panko Topping
We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. By swapping mince to butter beans, watch as the beans and potato topping soak up the herby filling to perfection.
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
3
potatoes
1 bag
celery
1
brown onion
1 tin
sweetcorn
1 packet
black beans
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
garlic paste
1 sachet
vegetable stock powder
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 bag
baby spinach leaves
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
2 tbs
plant-based milk
¼ cup
water
30 g
plant-based butter (for the mash)
20 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
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 plant-based butter (for the mash) and plant-based milk to potato and season with salt. • Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat oven grill to high. • Finely chop celery and brown onion. • Drain sweetcorn. Drain and rinse black beans. • In a small bowl, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and celery until tender, 4-5 minutes. • Add corn and black beans and cook until tender, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican fiesta spice blend and garlic paste and cook, stirring, until fragrant, 1-2 minutes.
• Add enchilada sauce, vegetable stock powder, and the water, then simmer until slightly thickened, 1-2 minutes. • Remove from heat then stir in baby spinach leaves, the plant-based butter (for the sauce) and a pinch of brown sugar, until wilted.
• Transfer bean filling to a baking dish. Spread mash on top using the back of a spoon. • Sprinkle over panko and drizzle with olive oil, then grill until golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie! TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Divide plant-based Mexican black bean & veggie pie between plates. • Tear over with coriander to serve. Enjoy!