Hearty Pork Mince & Mushroom Pie

Name: Hearty Pork Mince & Mushroom Pie with Baby Leaves & Potato Topping
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 sachet Nan's Special Seasoning; 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; 20 g plant-based butter; 1 tsp brown sugar; 1 drizzle olive oil; 2 tbs plant-based milk; ½ cup water

with Baby Leaves & Potato Topping

Recipe Development TeamUpdated on December 19, 2025

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Calories

366 kcal

Protein

31.1g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Milk
May contain traces of allergens

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 pork 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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

Red Onion

1 sachet

Chilli Flakes

Celery

250 g

Pork Mince

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

3 packet

Potato

1 packet

Button Mushrooms

Not included in your delivery

20 g

plant-based butter

(Contains: May contain traces of allergens; )

1 tsp

brown sugar

1 drizzle

olive oil

2 tbs

plant-based milk

(Contains: Milk; )

½ cup

water

Nutrition Values

Calories366 kcal

Energy (kJ)1530 kJ

Fat14 g

of which saturates5.1 g

Carbohydrate27.9 g

of which sugars9.4 g

Dietary Fibre7.4 g

Protein31.1 g

Sodium428 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 Dish

•Large Pan

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.