Plant-Based Mince & Mushroom Pie
with Baby Spinach & Mash Potato Topping
There’s no need to wait in line at the bakery to get your hands on a comforting pie when you can whip one up at home in no time. For the filling, bake a saucy veggie mince with mushrooms and spinach then spread over a mash potato top. There you have it, one tasty pie straight from your own oven!
This recipe is under 650kcal per serving.
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
1
Brown Onion
1 stalk
celery
3 clove
garlic
1 packet
portabello mushrooms
1 packet
plant-based mince
(Contains Soy; )
1 packet
tomato paste
1 bag
baby spinach leaves
1 pinch
chilli flakes
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
plant-based butter
2 tbs
plant-based milk
1 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water. • Cook potato in the boiling water, over high heat, 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 and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Preheat the grill to high. Finely chop onion, celery and garlic. Thinly slice portabello mushrooms.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a baking dish.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince, onion and celery, stirring, until softened, 6-7 minutes. • Add garlic, Aussie spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add the brown sugar and water, and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, add baby spinach leaves and stir until slightly wilted. Season with pepper.
• Transfer veggie mince filling to the baking dish with the mushrooms. Spread evenly with mashed potato. • Drizzle with olive oil and sprinkle with chilli flakes (if using). • Grill pie until golden, 12-14 minutes.
• Divide veggie mince and mushroom pie between plates. Enjoy!