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Italian Beef & Cauli-Potato Topped Pie
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Italian Beef & Cauli-Potato Topped Pie

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 and under 30g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Kid Friendly
Allergens:
Milk

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.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

2

potatoes

1 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 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

milk

(Contains Milk;)

40 g

butter

½ cup

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2620 kJ
Fat33.9 g
of which saturates19.3 g
Carbohydrate35.9 g
of which sugars12.5 g
Protein42.6 g
Sodium1219 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan
Lid
Baking Dish

Instructions

1
1

• 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!

2
2

• While the veggies are cooking, pick and finely chop rosemary leaves.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

3
3

• Preheat grill to high. Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring until tender, 3-4 minutes. • Add beef mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes.

4
4

• 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, the brown sugar and the remaining butter and cook, stirring occasionally, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.

5
5

• Transfer filling to a baking dish and spread evenly with cauli-potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes.

6
6

• Divide the Italian beef and cauli-potato topped pie between plates to serve. Enjoy!