Rustic Roast Potato & Mushroom Pot Pie

Name: Rustic Roast Potato & Mushroom Pot Pie with Filo Pastry & Leafy Greens
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 potato; 1 carrot; 3 clove garlic; 1 packet button mushrooms; ½ Onion; 20 g butter; 1 sachet Herb & Mushroom Seasoning; ½ tbs plain flour; ½ packet cream; ¼ cup water; drizzle white wine vinegar; 1 packet Baby Leaves; 1 packet filo pastry

with Filo Pastry & Leafy Greens

Get up to $175 off

We love veggies, love garlic and we love filo pastry. So, let’s smash it all into a pie with a variety of seasonings like garlic and herb, mushroom and of course some loveable veggies. Beware, everyone will be demanding more!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Milk

•Gluten

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

3 clove

garlic

1 packet

button mushrooms

Onion

1 sachet

Herb & Mushroom Seasoning

½ packet

cream

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

filo pastry

(Contains: Gluten; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ tbs

plain flour

(Contains: Gluten; )

¼ cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2630 kJ

Fat32.8 g

of which saturates20.6 g

Carbohydrate69.1 g

of which sugars14.1 g

Protein13.9 g

Sodium712 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Thinly slice button mushrooms. Finely chop onion (see ingredients). • In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms and onion until browned and softened, 5-7 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, garlic and the plain flour and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add cream (see ingredients), baby leaves and the water and a drizzle of white wine vinegar. Stir to combine and season to taste.

• When the potatoes and carrots are done, transfer them to a baking dish along with the mushroom filling. Stir to combine. • Lightly scrunch each sheet of filo pastry and place on top of mushroom filling to completely cover.