Rustic Italian Beef & Cauli-Potato Pie
with Mushroom, Spinach & Parmesan
This one is in a comfy and homey 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.
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This recipe is under 650kcal per serving and under 40g carbohydrates 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
1 packet
sliced mushrooms
1 packet
beef mince
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
2 sprig
rosemary
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.
TIP: Drain oil from pan after cooking the beef mince for best results!
• 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 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 to serve. Enjoy!