Hearty Plant-Based Mince Shepherd's Pie

Name: Hearty Plant-Based Mince Shepherd's Pie with Garden Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 Tomato; 1 tin Sweetcorn; 200 g Plant-Based Mince; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 packet Mixed Salad Leaves; 2 packet Potato; 1 Carrot; 1 Fresh Chilli; 20 g plant-based butter; ¾ cup water; 1 drizzle olive oil; 1 drizzle balsamic vinegar; 2 tbs plant-based milk

with Garden Salad

Get up to $175 off

We thought we'd give your average Shepherd's pie a makeover! Let us present to you your new go-to pie recipe. Not only does the plant-based mince filling and potato topping soak up the Mexican spice blend to perfection, We've also paired it with a light and bright salad to bring in some extra freshness!

This recipe is under 650kcal per serving.

Tags:

Plant Based

Allergens:

Soy

•Milk

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

Tomato

1 tin

Sweetcorn

200 g

Plant-Based Mince

(Contains: Soy; )

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

2 packet

Potato

Carrot

Fresh Chilli

Not included in your delivery

20 g

plant-based butter

(Contains: Milk; )

¾ cup

water

1 drizzle

olive oil

1 drizzle

balsamic vinegar

2 tbs

plant-based milk

(Contains: Milk; )

Nutrition Values

Calories410 kcal

Energy (kJ)1720 kJ

Fat15 g

of which saturates1.4 g

Carbohydrate39 g

of which sugars15.6 g

Dietary Fibre13.1 g

Protein24.9 g

Sodium1770 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 Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water 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, then mash until smooth. Season to taste with salt. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, finely chop onion and garlic. Grate the carrot. Roughly chop tomato. Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook plant-based mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water and vegetable stock powder, then stir to combine and simmer until slightly thickened, 1-2 minutes.

• Preheat grill to high. • Transfer mince filling to a baking dish, then spread potato mash over the top with a drizzle of olive oil. • Grill pie until lightly golden, 8-10 minutes. • Meanwhile, thinly slice fresh chilli (if using).

TIP: Drizzling with olive oil helps the topping to crisp and brown!

• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide hearty plant-based mince shepherd's pie between plates. • Top with chilli. Serve with garden salad. Enjoy!