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 • Ground beef • Russet potato • Carrots • Yellow onion • Green peas • Sour cream (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) (milk) • Beef stock powder (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) (soy, sulphites) • Garlic.
Allergens
Utensils
Tags
Ground Beef
250 g
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.
- 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.
- 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 beef.
- Cook 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Stir in stock powder, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) salt. 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 beef 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.
630
kcal
Calories
36
g
Fat
17
g
Saturated Fat
46
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
33
g
Protein
115
mg
Cholesterol
1300
mg
Sodium
1.5
g
Trans Fat
1650
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
with Warm Potato Salad and Green Onion Sour Cream