NZ Double Mushroom Potato Topped Pie
with Veggies & Panko
- Wheat
- Gluten
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Vegetable Stock Powder
1 packet
Button Mushrooms
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 sachet
Classic Roast Seasoning
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Leek
1
Parsnip
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and parsnip, then cut both into large chunks. Peel garlic cloves. • Cook veggies and garlic in the boiling water, over high heat, until potato is easily pierced with a fork, 12-15 minutes. Drain, then return veggies and garlic to the pan. • Add a drizzle of olive oil and season with salt. Mash until smooth.
• Meanwhile, preheat grill to high. • Finely chop carrot. Thinly slice leek. Thinly slice button mushrooms.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 4-6 minutes. • Add carrot and leek, and cook until softened, 4-5 minutes.
• Add Aussie spice blend and cook until fragrant, 1 minute. • Add vegetable stock powder, tomato sugo, the brown sugar and water, and stir until thickened, 1-2 minutes.
If adding grated parmesan cheese, sprinkle over mushroom filing.
• Divide mushroom and mixed mash pie between plates. Enjoy!
