Cannellini & Mushroom Potato Top Pie
with Cheesy Pangrattato & Balsamic Salad
- Milk
- Soy
- Gluten(Wheat)
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!*
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
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the deep, comforting flavours, though some found it a bit bland and suggested adding extra spices or cheese.
- Ease of prep: Generally easy to prepare, but a few found the instructions challenging to follow or the cooking times too short.
- Suggestions: Consider baking the pie longer to develop flavours and soften beans; add more vegetables or spices for extra depth.
- Next-day meals: Several customers appreciated having leftovers, noting the flavours improved overnight.
- Portions: Some found the pie generous, while others mentioned needing more potato to properly cover the top.
- Texture: A few reviewers suggested cooking the beans longer for a softer texture, or using lentils instead for a more cohesive filling.
