Rustic Italian Beef, Bacon & Cauli-Potato Pie

Name: Rustic Italian Beef, Bacon & Cauli-Potato Pie with Mushroom, Spinach & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Thyme; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Sliced Mushrooms; 250 g Beef Mince; 2 Potato; 1 sachet Garlic & Herb Seasoning; 90 g Diced Bacon; 1 packet Tomato Paste; 1 Cauliflower

with Mushroom, Spinach & Parmesan

Up to 180$ + Free Treats / Extras for Life

Tags:

High Protein

Allergens:

Milk

•Celery

The quantities provided above are averages only.

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

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Thyme

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 packet

Sliced Mushrooms

250 g

Beef Mince

Potato

1 sachet

Garlic & Herb Seasoning

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Tomato Paste

Cauliflower

Nutritional Values

Calories568 kcal

Energy (kJ)2380 kJ

Fat24.1 g

of which saturates11 g

Carbohydrate35 g

of which sugars11.3 g

Dietary Fibre8.5 g

Protein48.3 g

Sodium1520 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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! Little cooks: Get those muscles working and help mash the potatoes and cauliflower!

• While the veggies are cooking, pick thyme leaves.

• Preheat grill to high. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, 3-4 minutes. Reduce heat to medium-high. • Add diced bacon and beef mince and cook, breaking up with a wooden spoon, until just golden, 4-6 minutes. TIP: Drain oil from pan after cooking the beef mince for best results!

• Reduce heat to medium, then add tomato paste, thyme 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 Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!

• Divide the Italian beef, bacon and mushroom ragu pie with cauli-potato mash between plates to serve. Enjoy!