Hearty Plant-Based Mince & Mushroom Pie
with Baby Leaves & 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.
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
1 stalk
celery
3 clove
garlic
1 packet
button mushrooms
1 packet
plant-based mince
(Contains Soy; )
1 sachet
Nan's Special Seasoning
1 packet
tomato paste
1 packet
baby leaves
pinch
chilli flakes
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
Instructions
• 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.
• Finely chop onion (see ingredients), celery and garlic. • Thinly slice button 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, Nan's special seasoning 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 leaves and stir until slightly wilted. Season with pepper.
• Preheat the grill to high. • Transfer veggie mince filling to the baking dish with the mushrooms. Top with mashed potato, spreading out evenly. • Drizzle with olive oil and sprinkle with chilli flakes (if using). • Grill pie until golden, 12-14 minutes.
• Divide hearty plant-based mince and mushroom pie between plates. Enjoy!