HelloHero: Rustic Plant-Based Mince & Rosemary Pie
with Hidden Veggies & Parmesan Mash Topping- Soy
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
200 g
Plant-Based Mince
(Contains: Soy; )
1
Celery
1 sachet
Thyme
1 packet
Tomato Paste
3 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
packet
Baby Leaves
1
Carrot
1
baby kale
Nutrition Values
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, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk, then season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, finely chop carrot, celery and onion. Roughly chop baby leaves. Pick thyme leaves.
Little cooks: Help pick the thyme from the stems!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, celery and onion until softened, 7-8 minutes. • Add veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add garlic & herb seasoning, thyme and tomato paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add baby leaves, chicken-style stock powder and the water. Stir well to combine and cook until slightly reduced, 2-3 minutes.
• Preheat the grill to medium-high. • Transfer the veggie mince filling to a baking dish, then spread the potato mash over the top, smoothing out with the back of a spoon. • Sprinkle over grated Parmesan cheese and grill pie until the cheese is melted and golden, 7-10 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the filling is hot!
• Divide rustic plant-based mince and rosemary pie with Parmesan mash topping between plates. Enjoy!
