Veggie Mince & Leek Pie

Name: Veggie Mince & Leek Pie with Sliced Potato & Herby Panko Topping
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 potato; 3 clove garlic; 1 bag thyme; 1 leek; ½ packet panko breadcrumbs; 1 packet plant-based mince; 1 bag Soffritto Mix; 1 sachet Garlic & Herb Seasoning; 1 packet tomato paste; ½ tsp plain flour; ½ cup water; ½ tbs brown sugar; 1 bag baby spinach leaves

with Sliced Potato & Herby Panko Topping

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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!

Tags:

Calorie Smart

•Climate Superstar

•Plant Based

Allergens:

Gluten(Wheat)

•Soy

•Gluten

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

3 clove

garlic

1 bag

thyme

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

Energy (kJ)2252 kJ

Fat14.7 g

of which saturates1.4 g

Carbohydrate65.8 g

of which sugars24.4 g

Protein29.9 g

Sodium1446 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 Saucepan

•Large Frying Pan

•Baking Dish

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.