Italian Beef & Cauli-Potato Topped Pie
with Mushroom, Spinach & Parmesan
This one is in a league of its own. We've taken your favourite parts of a ragu, switched out the standard topping for a cauli-potato mash and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
2
potato
2 sprig
rosemary
1 packet
sliced mushrooms
1 packet
beef mince
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
½ cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Cut cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the milk, half the butter, and a generous pinch of salt. Mash until smooth and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes and cauliflower!
• While the veggies are cooking, pick and finely chop rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Preheat grill to high. Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, 3-4 minutes. • Add beef mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add tomato paste, rosemary and garlic & herb seasoning and cook until fragrant, 1 minute. • Add chicken-style stock powder, the water, brown sugar and remaining butter and cook, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.
• Transfer the filling to a baking dish and spread evenly with the cauli-potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill the pie until the top is lightly golden, 5-10 minutes.
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide the Italian beef and mushroom ragu pie with cauli-potato mash between plates. Enjoy!