Mexican Spiced Plant-Based Mince Shepherd's Pie
with Baby Leaf Salad and Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Onion
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
2 unit(s)
Garlic Clove
1 sachet(s)
Mexican Style Spice Mix
60 grams
Tomato Puree
24 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
10 grams
Vegetable Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
½ tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the carrot, then coarsely grate (no need to peel). Halve, peel and chop the onion into small pieces.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks. Add the onion and carrot and cook until the veg has softened and the plant-based mince is browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the garlic, Mexican style spice, tomato puree and half the balsamic vinegar to the frying pan. Fry, stirring, 1-2 mins.
Stir in the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 3-4 mins.
Stir in the butter (see pantry for amount) until melted. Season with salt and pepper. Add a splash of water if it's a little too thick.
Meanwhile, preheat your grill to high. Grate the cheese.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Transfer the pie mixture into an ovenproof dish. Spread the mash over the top in an even layer, top with the grated cheese.
Pop under the grill until golden and bubbling, 5-6 mins.
While the pie cooks, in a medium bowl, combine the remaining balsamic vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.
When the pie is cooked, add the baby leaves to the dressing and toss.
Share the Mexican spiced veggie shepherd's pie between your serving plates.
Serve the babyleaf salad alongside.
Enjoy!
