with Cheesy Veggie Mash Topping & Apple Salad
Potato topped pie is a weeknight dish we wait in anticipation for. Contain your excitement because this one has cauliflower mashed into the topping and baked on richly spiced beef mince. We know you’ll love when the topping is pulled apart and the Cheddar cheese stretches with it. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Potato
1
Cauliflower
1 portion
Butter
10 g
Beef mince
1 packet
Tomato paste
1 packet
Water
0.5 cup
Baby spinach leaves
1 bag
Apple
1
White wine vinegar
1 drizzle
Bengal Curry Paste
1 packet
Mumbai Spice Blend
1 sachet
Shredded Cheddar Cheese
1 packet
Mixed Salad Leaves
1 bag
Brown sugar
1 tsp
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water, over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to pan. TIP: Save time and get more fibre by leaving the potato unpeeled!
• To the saucepan with the potato and cauliflower, add the butter and a good pinch of salt. Mash until smooth and cover to keep warm.
• SPICY! The curry paste is spicy so use a little less if you prefer. • While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add Bengal curry paste, Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. • Add the brown sugar and water and cook until slightly reduced, 1-2 minutes. Season generously with salt. Add baby spinach leaves and stir to combine.
• Preheat grill to high. • Transfer the beef filling to a baking dish, then spread the cauli-potato mash over the top. • Sprinkle over shredded Cheddar cheese. • Grill pie until lightly golden, 5-10 minutes.
• While the pie is grilling, thinly slice apple into wedges. • In a medium bowl, combine apple, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Mumbai-style beef and cauli-potato top pie between plates. • Serve with apple salad. Enjoy!
2598
kJ
Energy (kJ)
32.5
g
Fat
16.2
g
of which saturates
35.8
g
Carbohydrate
19.5
g
of which sugars
6.8
g
Dietary Fibre
40.9
g
Protein
916
mg
Sodium
Pre-Prepped | Three Steps | Ready in 15
