Cannellini & Eggplant Potato Top Pie
with Balsamic Salad & Flaked Almonds
This easy to make veggie deluxe pie is a taste sensation. Roasted eggplant, seasoned cannellini beans and veggies hidden under a blanket of mashed potatoes is already a great dinner, but bake it into a pie and serve with toasted almonds on a balsamic salad and dinner just become a lot more exciting!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
eggplant
2
potato
1
carrot
1
leek
1 tin
cannellini beans
(Contains Soy; )
1 packet
flaked almonds
(Contains Almond; )
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ tin
chopped tomatoes
1 sachet
vegetable stock powder
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
Mixed Leaves
2 clove
garlic
1 sachet
Nan's Special Seasoning
Not included in your delivery
1
olive oil
40 g
plant-based butter
2 tbs
plant-based milk
1 drizzle
balsamic vinegar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of salted water to the boil. • Cut eggplant into small chunks. Place in a baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, peel and cut the potato into large chunks. Cook potato in the boiling water, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the saucepan. • Add the plant-based butter, the plant-based milk and season generously with salt. Mash until smooth. • While the potato is cooking, grate carrot. Thinly slice white and light green parts of leek. Finely chop garlic. Drain and rinse cannellini beans.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 3-4 minutes. • Add carrot and cook until softened, 2-3 minutes.
• Add tomato paste, garlic, garlic & herb seasoning and Nan's special seasoning and cook until fragrant, 1 minute. • Add chopped tomatoes (see ingredients), cannellini beans, the water and vegetable stock powder and simmer until slightly reduced, 1-2 minutes. Season with pepper. • When the eggplant is cooked, remove from oven, then add filling to the baking dish with the eggplant and stir through. Season to taste.
• Top eggplant mixture with mashed potato, smoothing out with the back of a spoon. • Sprinkle with plant-based grated cheese and grill until lightly golden, 8-10 minutes. • In a medium bowl, combine mixed leaves, a drizzle of balsamic vinegar and olive oil and toss to combine. Season to taste.
• Divide cannellini bean and eggplant potato top pie between plates. • Serve with balsamic salad. • Garnish with toasted flaked almonds to serve. Enjoy!