Veggie Mince & Leek Pie
with Sliced Potato & Herby Panko Topping- Gluten(Wheat)
- Soy
- Gluten
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
It’s pie time, but with a new twist to brighten up this classic. The veggie mince is cooked into a tomato filling, packed with beloved veggies like leek. The real surprise, that may be the best one a pie has ever seen, are the sliced roast potato that makes the top of the pie. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
3 clove
garlic
1 bag
thyme
1
leek
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
plant-based mince
(Contains: Soy; )
1 bag
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
½ tbs
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
½ tsp
plain flour
(Contains: Gluten; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut potato into 0.5cm-thick rounds. Finely chop garlic. Pick thyme leaves. Thinly slice leek. • In a small bowl, combine panko breadcrumbs (see ingredients), thyme, 1/2 the garlic and a drizzle of olive oil. Season with salt and pepper. Set aside.
• Cook potato in the boiling water until just tender, 8-9 minutes. • Drain potato, then return to saucepan.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add soffritto mix and leek and cook until tender, 4-5 minutes. • Add garlic & herb seasoning, tomato paste, the plain flour and remaining garlic, and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water and brown sugar, stirring, until combined, 1 minute. • Remove pan from heat, then stir through baby spinach leaves until wilted. Season with salt and pepper.
• Transfer veggie mince filling to a baking dish. • Evenly arrange potato slices so they sit flat over the pie. • Sprinkle over panko mixture and bake until golden, 15-20 minutes.
• Divide veggie mince and leek pie with sliced potato and herby panko topping between plates. Enjoy!
