Cheesy Hearty Plant-Based Mince Shepherd's Pie
with Garden 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 light and bright salad to bring in some extra freshness!
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
2
potato
½
Onion
2 clove
garlic
1
carrot
1
tomato
1 tin
sweetcorn
1 packet
plant-based mince
(Contains Soy; )
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 sachet
vegetable stock powder
½
fresh chilli (optional)
1 packet
Mixed Salad Leaves
1 packet
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
plant-based butter
2 tbs
plant-based milk
¾ cup
water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato 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 the potato, then mash until smooth. Season to taste with salt. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop onion and garlic. Grate the carrot. Roughly chop tomato. Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook plant-based mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water and vegetable stock powder, then stir to combine and simmer until slightly thickened, 1-2 minutes.
• Preheat grill to high. • Transfer mince filling to a baking dish, then spread potato mash over the top with a drizzle of olive oil. Sprinkle with shredded Cheddar cheese. • Grill pie until lightly golden, 8-10 minutes. • Meanwhile, thinly slice fresh chilli (if using).
TIP: Drizzling with olive oil helps the topping to crisp and brown!
• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide hearty plant-based mince shepherd's pie between plates. • Top with chilli. Serve with garden salad. Enjoy!