Hearty Pork Mince & Mushroom Pie
with Baby Leaves & Potato Topping
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1
Red Onion
1 sachet
Chilli Flakes
1
Celery
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
3 packet
Potato
1 packet
Button Mushrooms
1 sachet
Nan's Special Seasoning
Nutrition Values
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 (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 high heat with a drizzle of olive oil. Cook pork mince, onion and celery, stirring, until softened, 3-4 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 pork 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 pork mince and mushroom pie between plates. Enjoy!
