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.
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
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
Nutritional Values
Utensils
Instructions
• 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!
• 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.
• To the pan with potato and cauliflower, add the butter, milk and a good pinch of salt. Mash until smooth.
• 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.
• 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.
• Divide the Indian beef and cauli-potato pie between plates. • Serve with the leafy tomato salad. Enjoy!