Indian Beef & Cauli-Potato Topped Pie
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Indian Beef & Cauli-Potato Topped Pie

Indian Beef & Cauli-Potato Topped Pie

with Leafy Tomato Salad

We've combined tender beef mince with our mild curry paste to give the classic cottage pie an Indian-inspired twist. Topped with a cheesy, cauli-potato mash that crisps up under the grill, your weeknight dinner just got an upgrade.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Kid Friendly
Under 650kcal
Under 30g carbs
Available until May
Over 30g protein
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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

potato

2 clove

garlic

1 packet

beef mince

1 packet

mild curry paste

1 packet

tomato paste

1 packet

baby spinach leaves

1 packet

Cheddar cheese

(Contains Milk;)

1

tomato

1 packet

mixed salad leaves

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

1 tbs

milk

(Contains Milk;)

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2169 kJ
Calories518 kcal
Fat30.4 g
of which saturates15.5 g
Carbohydrate21.7 g
of which sugars12.8 g
Dietary Fibre6.5 g
Protein38.8 g
Sodium1390 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan
Baking Dish

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. • Roughly chop cauliflower (including the stalk!) into small chunks. • Peel potato, then 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.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2
2

• While the veggies are cooking, finely chop garlic. • Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat. Add garlic, mild curry paste and tomato paste and cook until fragrant, 1 minute. Add the water and cook until slightly reduced, 1-2 minutes. Add baby spinach leaves, stirring to combine.

3
3

• To the pan with potato and cauliflower, add the butter, milk and a good pinch of salt. Mash until smooth.

4
4

• Preheat grill to high. • Transfer beef filling to a baking dish, spreading it out evenly. • Spread cauli-potato mash over the top. • Sprinkle with Cheddar cheese. Grill until lightly golden, 8-10 minutes.

5
5

• While the pie is grilling, roughly chop tomato. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. Toss to coat.

6
6

• Divide the Indian beef and cauli-potato pie between plates. • Serve with the leafy tomato salad. Enjoy!