Veggie Mince & Leek Pie

Name: Veggie Mince & Leek Pie with Sliced Potato & Herby Panko Topping
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Soffritto Mix; 1 packet Panko Breadcrumbs; 1 packet Leek; 200 g Plant-Based Mince; 1 packet baby leaves; 1 sachet Thyme; 1 packet Tomato Paste; 2 packet Potato; 2 Garlic

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!

Allergens:

Wheat

•Gluten

•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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Soffritto Mix

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Leek

200 g

Plant-Based Mince

(Contains: Soy; )

1 packet

baby leaves

1 sachet

Thyme

1 packet

Tomato Paste

2 packet

Potato

Garlic

Nutrition Values

Calories466 kcal

Energy (kJ)1950 kJ

Fat14.1 g

of which saturates1.4 g

Carbohydrate51 g

of which sugars14.6 g

Dietary Fibre12.6 g

Protein28.2 g

Sodium1160 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

•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.