Cannellini Bean & Veggie Pie
with Crispy Mashed Potato Topping
This easy to make veggie deluxe pie is a taste sensation. Roasted cauliflower, seasoned cannellini beans and veggies hidden under a blanket of mashed potatoes is already a great pie. But we’re aiming to take the blue ribbon home, so let’s add panko breadcrumbs into the potato topping for crunch. First place is guaranteed.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Carrot
1
Parsnip
2
Potato
1
Roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
Leek
Garlic
1
Cannellini Beans
(Contains Soy; )
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
Herb & Mushroom Seasoning
1
Diced Tomatoes with Garlic & Onion
1
Vegetable Stock Powder
1
baby leaves
1
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
plant-based milk
brown sugar
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Bring a medium saucepan of salted water to the boil. • Roughly chop carrot and parsnip into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Peel potato, then cut into large chunks. Roughly chop roasted almonds. Thinly slice leek. Finely chop garlic. Drain and rinse cannellini beans. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the plant-based milk and 1/2 the plant-based butter to potato along with a pinch of salt. Mash until smooth.
• Meanwhile, combine panko breadcrumbs, 1/2 the garlic, roasted almonds and a generous drizzle of olive oil in a small bowl. Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • Add herb & mushroom seasoning and the remaining garlic and cook until fragrant, 1 minute. • Add cannellini beans, diced tomatoes with garlic & onion, vegetable stock powder, remaining plant-based butter, the brown sugar and a splash of water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat, then add baby spinach leaves, stirring until wilted, 1 minute. Season to taste.
• When the veggies are done, preheat grill to high. • Pour cannellini bean filling over veggies in baking dish. Stir through plant-based basil pesto. Spread evenly with mashed potato. • Sprinkle over panko topping. Grill until lightly golden, 8-10 minutes.
• Divide cannellini and veggie pie between plates. Enjoy!