Mild Indian Beef & Cheesy Cauli-Potato 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.
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
2 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.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• To the pan with potato and cauliflower, add the butter, milk and a good pinch of salt. Mash until smooth.
Little cooks: Get those muscles working and help mash the potatoes and cauliflower!
• 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.
Little cooks: Take the lead by tossing the salad!
• Divide the Mild Indian beef and cauli-potato pie between plates. • Serve with the green tomato salad. Enjoy! Enjoy!