Plant-Based Braised Meat Shepherd's Pie
with Pangrattato & Tomato Salad
Who said shepherd's pie is just for meat eaters? In this meat-free version, we've swapped beef for tender plant-based, slow braised 'meat'. It's a mouthful, we know, and a surprisingly good one, making for a flavourful filling which you'll top with creamy, garlicky mash, plus a sprinkle of pangrattato for some crunch. Serve with a juicy tomato salad for an extra pop of colour and to balance out the richness.
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 packet
garlic paste
1
brown onion
1
carrot
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Plant-Based Slow Braised Meat
(Contains Soy; May be present: Gluten, Egg, Peanut, Sesame. )
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
1
tomato
1 bag
mixed salad leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
30 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
1 cup
water
1 tsp
brown sugar
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. Half-fill a medium saucepan with the boiled water and heat over high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Return potato to pan. Add the plant-based butter, the plant-based milk and a pinch of salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, finely chop brown onion and carrot. • In a small bowl, combine panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.
• Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add plant-based slow braised meat and cook, stirring, until just browned, 2-3 minutes. • Add tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. • Add gravy granules, the brown sugar, the water and baby spinach leaves. Cook, stirring, until slightly thickened, 2-3 minutes. Season with pepper.
• Transfer filling to a baking dish. • Spread mash evenly over filling. • Sprinkle with breadcrumb mixture. • Grill until lightly golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• Meanwhile, roughly chop tomato. • In a large bowl, combine a drizzle of red wine vinegar and olive oil. • Season, then add mixed salad leaves and tomato. Toss to coat.
• Divide plant-based braised meat shepherd's pie between plates. • Sprinkle with chilli flakes (if using). • Serve with tomato salad. Enjoy!