Veggie Mince Shepherd Pie

Name: Veggie Mince Shepherd Pie with Cheesy Mash Top & Mixed Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Shredded Cheddar Cheese; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Mixed Salad Leaves; Veggie Mince; 2 packet Potato; 1 Carrot; 2 Garlic; 1 Parsnip; Chives

with Cheesy Mash Top & Mixed Leaf Salad

Get up to $175 off

Tags:

Vegetarian

Allergens:

Milk

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Mixed Salad Leaves

Veggie Mince

2 packet

Potato

Carrot

Garlic

Parsnip

Chives

Nutrition Values

Calories229 kcal

Energy (kJ)959 kJ

Fat8 g

of which saturates4.6 g

Carbohydrate28.5 g

of which sugars11.8 g

Dietary Fibre7.8 g

Protein10 g

Sodium960 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.

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Cook the potato and parsnip in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and parsnip, then return to the saucepan. Add the butter (for the mash), milk and a pinch of salt and mash until smooth.

While the potato and parsnip are cooking, finely chop the brown onion and garlic. Grate the carrot.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until softened, 5-6 minutes. Add the veggie mince (see ingredients) and cook, breaking it up with a spoon, 2-3 minutes. Add the Aussie spice blend, tomato paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the water, brown sugar, butter (for the sauce) and vegetable stock powder and cook until thickened, 1 minute.

Transfer the filling to a baking dish and spread evenly with the mash. Sprinkle over the shredded Cheddar cheese. Bake until the top is lightly golden, 8-10 minutes.

In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season with salt and pepper. Add the mixed salad leaves and toss to coat.

Finely chop the chives. Divide the veggie mince shepherd's pie with cheesy mash between plates. Serve with the mixed leaf salad. Garnish with the chives.