Name: NZ Classic Veggie Mince Potato Topped Pie with Cheddar, Sesame Seeds & Radish Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 sachet Herb & Mushroom Seasoning; 1 sachet Vegetable Stock Powder; 1 Tomato; 1 packet Shredded Cheddar Cheese; 200 g Plant-Based Mince; 1 packet Tomato Paste; 1 packet Mixed Salad Leaves; 3 packet Potato; 1 sachet Sesame Seeds; 1 Carrot; 1 Leek; sachet Mixed Sesame Seeds

HelloFresh

Recipes

NZ Classic Veggie Mince Potato Topped Pie

with Cheddar, Sesame Seeds & Radish Salad

Get up to $175 off

Allergens:

Milk

•Soy

•Sesame

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Herb & Mushroom Seasoning

1 sachet

Vegetable Stock Powder

Tomato

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

200 g

Plant-Based Mince

(Contains: Soy; )

1 packet

Tomato Paste

1 packet

Mixed Salad Leaves

3 packet

Potato

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

Leek

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Nutrition Values

Calories508 kcal

Energy (kJ)2120 kJ

Fat23.1 g

of which saturates6.1 g

Carbohydrate37.2 g

of which sugars14 g

Dietary Fibre13.1 g

Protein31.8 g

Sodium1680 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.

Cooking Steps

• Preheat grill to high. Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • 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 to the pan. • Add the plant-based butter and plant-based milk to the potato and season with salt. Mash until smooth.

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

• Meanwhile, finely chop garlic and carrot. Thinly slice leek. Roughly chop tomato.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based mince, carrot and leek, stirring, until softened, 6-7 minutes. • Add garlic, herb & mushroom seasoning and tomato paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add vegetable stock powder, the brown sugar and water, and simmer until slightly thickened, 2-3 minutes. Season with pepper.

If you've added shredded Cheddar cheese, sprinkle it over the mash with the sesame seeds.

• Meanwhile, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.

• Divide classic veggie mince potato topped pie between plates. • Serve with tomato salad. Enjoy!