with Cauliflower-Potato Mash
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Cauliflower • Russet potato • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Carrot • Yellow onion • Green peas • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Garlic.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Beef Stock Powder
7.5 g
Russet Potato
1 unit(s)
Cauliflower
285 g
Green Peas
56 g
Carrot
1 unit(s)
Garlic, cloves
1 unit(s)
Sour Cream
43 mL
Yellow Onion
0.5 unit(s)
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.376 tsp
Butter
2 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Meanwhile, remove any brown spots from potato. Peel, then cut potato into 1-inch pieces.
- Fill a large pot with salted water, then add potatoes. Cover and bring to a boil over high.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Peel, then grate carrot.
- Peel, then mince or grate garlic.
- Cut cauliflower into bite-sized pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then garlic, onions, carrots, peas and Beyond Meat®.
- Cook 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Stir in stock powder, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a simmer.
- Once simmering, reduce heat to medium. Cook 3-5 min, stirring often, until filling thickens slightly.
- Meanwhile, to the boiling water with potatoes, add cauliflower. Cook 9-10 min, stirring occasionally, until tender.
- Drain and return to the same pot, off heat.
- Roughly mash sour cream and 2 tbsp (4 tbsp) butter into cauliflower and potatoes until slightly creamy.
- Season with salt and pepper.
- Transfer Beyond Meat® filling to an 8x8-inch baking dish (9x13-inch for 4 servings).
- Spread cauliflower-potato mash on top in an even layer.
- Broil in the middle of the oven for 5-6 min, until mash is golden.
- Let cottage pie stand for 5 min before serving.
- Divide between plates.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.**
620
kcal
Calories
34
g
Fat
16
g
Saturated Fat
56
g
Carbohydrate
12
g
Sugar
10
g
Dietary Fiber
30
g
Protein
40
mg
Cholesterol
1580
mg
Sodium
1
g
Trans Fat
1800
mg
Potassium
175
mg
Calcium
8
mg
Iron
