Rustic Italian Chicken & Cauli-Potato Pie
with Mushroom, Spinach & Parmesan
This one is in a comfy and homey league of its own. We've take the best part of this dish (the saucy chicken goodness), switched out the standard topping for a cauli-potato mash and whipped it all up just like a shepherd's pie.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Thyme
1 packet
Sliced Mushrooms
1 packet
Chicken Tenderloins
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
Instructions
• 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 thyme leaves.
• Preheat grill to high. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced mushrooms and chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Reduce heat to medium, then add tomato paste, thyme 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 chicken, and mushroom ragu pie with cauli-potato mash between plates to serve. Enjoy!