Plant-Based Mince & Veggie Pie
with Potato Topping & Chives
We thought we'd give your average shepherd's pie a makeover! Not only does the plant-based mince filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level!
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
3
potatoes
1
carrot
1 bag
celery
1 bag
chives
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
tomato paste
1 packet
garlic paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
30 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
½ cup
water
Nutritional Values
Utensils
Cooking Steps
• 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 plant-based butter and the plant-based milk to potato and season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery. • Thinly slice chives.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and celery, stirring, until just tender, 3-4 minutes. • Add plant-based mince and cook, breaking up mince with a spoon, until just browned, 4-5 minutes.
• Add tomato paste, garlic paste and Nan's special seasoning and cook until fragrant, 1 minute. • Stir in the water and vegetable stock powder, until slightly reduced, 1-2 minutes. • Stir through baby spinach leaves, until wilted. Season to taste.
• Transfer filling to a baking dish and evenly spread mashed potato 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!
• Divide plant-based mince and veggie pie between plates. • Top with chives to serve. Enjoy!