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Smokey Beef & Cheesy Cauli-Potato Smash

Smokey Beef & Cheesy Cauli-Potato Smash

with Garden Salad & Chipotle Mayo

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Looking for a dinner that's lower in carbs but doesn't compromise on taste? Look no further! We've tossed juicy beef strips with smokey All-American spices, then served it with a cheesy cauli-potato smash and garden salad for a meal brimming with flavour and texture. Don't forget the tangy chipotle mayo for a bit of heat!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:Under 650kcalEasy PrepNaturally Gluten-FreeQuickNot Suitable for CoeliacsUnder 40g carbs
Allergens:MilkSoyEggSulphites

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

potato

1

tomato

1

carrot

1 packet

mild chipotle sauce

(ContainsSoy)

1 packet

mayonnaise

(ContainsEgg)

1 bag

mixed salad leaves

1 packet

beef strips

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2602 kJ
Fat35.6 g
of which saturates15.2 g
Carbohydrate31.8 g
of which sugars16.6 g
Dietary Fibre7.8 g
Protein42.7 g
Sodium1188 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Bring a medium saucepan of salted water to the boil. Roughly chop 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 potato and cauliflower, then return to pan. Add the butter and shredded Cheddar cheese. Season generously with salt. • Lightly crush with a fork, then stir until cheese is melted. Cover to keep warm.

2

• Meanwhile, roughly chop tomato. Grate carrot. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Just before serving, add carrot, tomato and mixed salad leaves. Toss to coat. • SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! In a small bowl, combine mild chipotle sauce and mayonnaise.

TIP: Tossing the salad just before serving keeps the leaves crisp!

3

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef strips, All-American spice blend and a drizzle of olive oil. • When the cauliflower and potato have 5 minutes cook time remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Season with salt and pepper.

4

• Divide cheesy cauli-potato smash and garden salad between plates. • Top cauli-potato smash with smokey beef. • Drizzle chipotle mayo over beef to serve. Enjoy!