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Italian Recipes

Rustic Italian Pork & Cauli-Potato Pie

Rustic Italian Pork & Cauli-Potato Pie

Rustic Italian Pork & Cauli-Potato Pie

with Mushroom, Spinach & Parmesan

Get up to $200 off!

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

Garlic & Herb Seasoning

1 packet

Baby Spinach Leaves

250 g

Pork Mince

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 packet

Sliced Mushrooms

2

Potato

1 packet

Tomato Paste

1

Cauliflower

1 sachet

Thyme

Nutritional Values

Calories470 kcal

Energy (kJ)1970 kJ

Fat18.8 g

of which saturates8.3 g

Carbohydrate34.9 g

of which sugars10.8 g

Dietary Fibre9.4 g

Protein38.4 g

Sodium1070 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• While the veggies are cooking, pick thyme leaves.

3

• 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. • Add pork mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes.

4

• 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.

5

• 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!

6

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

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