Plant-Based Mexican Shepherds Pie
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Plant-Based Mexican Shepherds Pie

Plant-Based Mexican Shepherds Pie

with Pickled Jalapenos & Salad

We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. Not only does the plant-based mince filling and potato topping soak up the Mexican spice blend to perfection, we've also paired it with a a light and bright tomato salad to bring in some extra freshness!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Plant Based
Climate Superstar
Spicy
Allergens:
Soy
Gluten
Wheat

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

brown onion

2 clove

garlic

1

carrot

1

tomato

1 tin

sweetcorn

1 packet

plant-based mince

(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )

½ packet

tomato paste

1 sachet

vegetable stock powder

1 bag

mixed salad leaves

1 packet

pickled jalapeños

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

1

olive oil

20 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

¾ cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2188 kJ
Fat19.6 g
of which saturates4 g
Carbohydrate53.8 g
of which sugars23.8 g
Protein26.4 g
Sodium2018 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter 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.

2
2

• Meanwhile, preheat grill to high. Finely chop brown onion and garlic. Grate carrot. Roughly chop tomato. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook plant-based mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, tomato paste, Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water and vegetable stock powder, stir to combine and simmer until slightly thickened, 1-2 minutes.

3
3

• Transfer mince filling to a medium baking dish and spread potato mash over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!

4
4

• Meanwhile, in a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season. • Divide plant-based American shepherd's pie between plates. • Top with pickled jalapenos (if using). • Serve with salad. Enjoy!