Cannellini & Mushroom Potato Top Pie
with Cheesy Pangrattato & Balsamic Salad
We always say that cheese fixes everything – not that this dish needs any fixing – it's unlike anything we've ever whipped up before! With a smokey cannellini bean and veggie filling, plus umami-rich mushrooms, the mash and cheesy pangrattato topping only makes this meal just that much better!
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!
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
2
potato
2 clove
garlic
1
onion
1 bag
herbs
1 packet
button mushrooms
1
carrot
1 tin
cannellini beans
(Contains Soy; )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ box
chopped tomatoes
1 sachet
vegetable stock powder
1
cucumber
1 bag
Mixed Leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. Add the butter and the milk, then season generously with salt. Mash until smooth.
While the potato is cooking, finely chop garlic and onion. Pick and finely chop herb leaves (see ingredients). Thinly slice mushrooms. Grate carrot. Drain and rinse cannellini beans. In a medium bowl, combine panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms until softened, 4-5 minutes. Add carrot and onion and cook until tender and softened, 4-5 minutes. Add garlic, cannellini beans, tomato paste, garlic & herb seasoning and herbs and cook until fragrant, 1 minute. Add the water, chopped tomatoes (see ingredients) and vegetable stock powder and cook until slightly thickened, 1-2 minutes. Season to taste.
Preheat the grill to high. Transfer the bean filling to a baking dish, then evenly spread the mashed potato over top. Sprinkle over shredded cheddar cheese and pangrattato. Grill pie until lightly golden, 5-10 minutes.
Meanwhile, thinly slice cucumber into half-moons. In a medium bowl, combine mixed leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide cannellini and mushroom potato top pie between plates. Serve with balsamic salad.