Mexican Bean, Bacon & 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 adding diced bacon to black 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
potato
1 packet
celery
1
brown onion
1 tin
sweetcorn
1 packet
black beans
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Mexican Fiesta spice blend
1 packet
garlic paste
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
baby spinach leaves
1 packet
coriander
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
30 g
plant-based butter (for the mash)
2 tbs
plant-based milk
¼ tsp
salt
¼ cup
water
20 g
plant-based butter (for the sauce)
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 plantbased 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.
• While the potatoes are cooking, 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, celery and diced bacon, breaking up bacon with a spoon, until golden, 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, salt, 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.
• Preheat oven grill to high. • Transfer bean filling to a baking dish. Spread mash on top using the back of a spoon. • Sprinkle over panko mixture 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 Mexican black bean, bacon and veggie pie between plates. • Tear over with coriander to serve. Enjoy!