Italian Beef, Bacon & 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!
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
1 sprig
rosemary
1 packet
beef mince
1 packet
diced bacon
(May be present: Soy, Milk. )
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 bag
baby spinach leaves
2
potatoes
1 packet
sliced mushrooms
1 sachet
chicken-style stock powder
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
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Cut the cauliflower into small florets. Peel the potato and cut into large chunks. • Cook the 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!
• While the veggies are cooking, pick and finely chop the rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Preheat the grill to high. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, 3-4 minutes. • Add diced bacon and beef mince and cook, breaking up with a wooden spoon, until just browned, 4-6 minutes.
• Reduce heat to medium, then add the 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 the grated Parmesan cheese. Season with pepper. • Grill the pie until the top is lightly golden, 5-10 minutes.
• Divide the Italian beef, bacon and mushroom ragu pie with cauli-potato mash between plates. Enjoy!