Creamy Mushroom Casserole & Veggie Mash
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Creamy Mushroom Casserole & Veggie Mash

Creamy Mushroom Casserole & Veggie Mash

with Lemony Baby Broccoli & Plant-Based Cheese

Savour the richness of this creamy casserole, where mushrooms are the start of the show! Carrot adds a new layer of flavour to your much-loved potato mash, and forms the perfect base to soak up this creamy, hearty delight.

Tags:
Veggie
Allergens:
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

2

carrot

2 clove

garlic

1 packet

button mushrooms

½

Onion

1 bag

baby broccoli

½

lemon

1 sachet

Garlic & Herb Seasoning

1 packet

cream

(Contains Milk; )

½ packet

Dijon mustard

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. )

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)2930 kJ
Fat50.9 g
of which saturates31.5 g
Carbohydrate50.4 g
of which sugars21.8 g
Protein11.7 g
Sodium923 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into bite-sized chunks. Peel garlic cloves. • Cook potato, carrot and garlic in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and plant-based grated cheese to the veggies and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!

2
2

• Meanwhile, thinly slice button mushrooms and onion (see ingredients). Halve any thicker stalks of baby broccoli lengthways. Slice lemon into wedges.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Transfer to a bowl, add a squeeze of lemon juice and season to taste. Cover to keep warm and set aside.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and onion, stirring, until tender, 6-7 minutes. • Add garlic & herb seasoning and cook, until fragrant, 1 minute.

5
5

• Add cream (see ingredients), dijon mustard (see ingredients) and a splash of water. Simmer, until slightly reduced, 2-3 minutes. Season to taste.

6
6

• Divide plant-based cheesy veggie mash, creamy mushroom casserole and lemony baby broccoli between plates. • Serve with any remaining lemon wedges. Enjoy!