Fiery Mexican Black Bean, Beef & Veggie Pie
with Quick-Prep 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 beef mince and 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
1 bag
chopped potato
1 tin
sweetcorn
1 packet
black beans
1 bag
soffritto mix
1 sachet
Mexican Fiesta spice blend
1 packet
garlic paste
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
coriander
1 packet
beef mince
Not included in your delivery
olive oil
30 g
plant-based butter (for the mash)
2 tbs
plant-based milk
¼ cup
water
20 g
plant-based butter (for the sauce)
pinch
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the plant-based butter(for the mash) and plant-based milk to potato and season with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat oven grill to high. Drain sweetcorn. Drain and rinse half the black beans. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, soffritto mix, corn and black beans, stirring, until softened, 5-6 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium and add Mexican fiesta spice blend and garlic paste and cook, stirring, until fragrant, 1 minute.
• To beans, stir in enchilada sauce, vegetable stock powder and the water, simmering 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 and combined. • Transfer bean filling to a baking dish. Spread potato mash evenly on top. • Sprinkle over panko breadcrumbs (see ingredients) and drizzle with olive oil. Grill until golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown. TIP: Grills cook fast, so keep an eye on the pie!
• Divide firey Mexican black bean, beef and veggie pie between plates. • Tear over coriander to serve. Enjoy!