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Indian Mushroom & Veggie Pie

Indian Mushroom & Veggie Pie

with Flaked Almonds & Garden Salad

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Haven't found the umami you've been looking for? That elusive fifth ‘savoury’ flavour is bursting out of this pie thanks to the meaty mushrooms in the veggie filling and the creamy mash topping. Enjoy!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Plant Based
Allergens:Tree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

onion

1

cucumber

1 packet

mushrooms

1

carrot

1 packet

tomato paste

1 bag

salad leaves

1 sachet

vegetable stock powder

1 box

coconut milk

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

mixed leaves

1

courgette

3 clove

garlic

½ sachet

masala paste

Not included in your delivery

1

olive oil

40 g

plant-based butter

2 tbs

plant-based milk

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3040 kJ
Fat43.6 g
of which saturates28.8 g
Carbohydrate62.5 g
of which sugars28.3 g
Protein18.2 g
Sodium1222 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. Add the plant-based butter and plant-based milk and season generously with salt. Mash until smooth. Cover to keep warm.

2

Meanwhile, finely chop onion and garlic. Thinly slice mushrooms. Thinly slice cucumber into half-moons. Grate the carrot. Slice courgette into half-moons.

3

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onions and mushrooms until just browned, 5-6 minutes. Add carrot and courgette and cook until softened, 2-3 minutes. Add tomato paste, masala paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add salad leaves, vegetable stock powder, coconut milk and a splash of water and cook until thickened, 1-2 minutes. Season to taste.

4

Preheat the grill to high. Transfer mushroom filling to a baking dish, then top with mashed potato, smoothing it out with the back of a spoon. Sprinkle flaked almonds over the mash. Grill pie until the top is golden, 8-10 minutes.

5

While the pie is grilling, add cucumber, mixed leaves and a drizzle of white wine vinegar and olive oil to a medium bowl. Toss to combine. Season to taste.

6

Divide Indian mushroom and veggie pie between plates. Serve with garden salad.