HelloHero: Rustic Plant-Based Mince & Rosemary Pie

Name: HelloHero: Rustic Plant-Based Mince & Rosemary Pie with Hidden Veggies & Parmesan Mash Topping
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 3 potato; 50 g butter; 2 tbs milk; 1 Carrot; 1 stalk Celery; ½ Onion; 1 packet Baby Leaves; 2 sprig rosemary; 1 packet plant-based mince; 1 sachet Garlic & Herb Seasoning; 1 packet tomato paste; 1 sachet Chicken-Style Stock Powder; ½ cup water; 1 packet Grated Parmesan Cheese

with Hidden Veggies & Parmesan Mash Topping

Get up to $175 off

Plant-based and rosemary have always been the flavour couple to beat and there’s nothing that can surpass them when baked into a golden pie. The homestyle aromas will have your heart and taste buds singing praises all the way through dinner.

Tags:

Kid Friendly

•Bestseller

•Veggie

Allergens:

Milk

•Soy

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

Carrot

1 stalk

Celery

Onion

1 packet

Baby Leaves

2 sprig

rosemary

1 packet

plant-based mince

1 sachet

Garlic & Herb Seasoning

1 packet

tomato paste

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

50 g

butter

2 tbs

milk

½ cup

water

Nutrition Values

Energy (kJ)3515 kJ

Calories840 kcal

Fat39.6 g

of which saturates17.4 g

Carbohydrate82.5 g

of which sugars55.6 g

Dietary Fibre23.5 g

Protein35.8 g

Sodium1976 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

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

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 rosemary leaves.

Little cooks: Help pick the rosemary 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, rosemary 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!