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.
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
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
Nutritional Values
Utensils
Cooking Steps
• 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.
• 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.
• 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!
• 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!