Italian Beef Ragu Pie
with Cauli-Potato Mash & Almond Salad
The epitome of a comforting Italian fusion feast! When tasty beef mince is coupled with rich tomato paste, rosemary and our fragrant garlic-herb seasoning, this dinner is enough to make anyone who misses out envious.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
1
potato
1
carrot
½
pear
1 bag
herbs
1 packet
flaked almonds
(Contains Almond; )
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
1 bag
Mixed Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2 clove
garlic
Not included in your delivery
olive oil
1 tbs
milk
(Contains Milk; )
40 g
butter
(Contains Milk; )
½ cup
water
1 drizzle
balsamic vinegar
1 pinch
brown sugar
Nutrition Values
Utensils
Instructions
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 boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the milk, 1/2 the butter and a generous pinch of salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the veggies are cooking, grate carrot. Thinly slice pear (see ingredients). Finely chop garlic. Pick and finely chop herbs (see ingredients). Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a large bowl.
TIP: Run your fingers down the herbs to remove the leaves easily
Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef mince, breaking up the beef with a spoon, until just browned, 4-5 minutes. Reduce heat to medium, then add herbs, garlic & herb seasoning and garlic and cook until fragrant, 1 minute. Add tomato paste, beef-style stock powder, the water, a pinch of brown sugar and remaining butter and cook until slightly thickened, 2-3 minutes.
Preheat grill to high. Transfer beef filling to a baking dish, then spread evenly with cauli-potato mash. Sprinkle with grated Parmesan cheese. Bake pie until the top is lightly golden, 6-8 minutes.
While the pie is baking, add mixed leaves, pear and a drizzle of balsamic vinegar and olive oil to the toasted almonds. Season and toss to combine.
Divide Italian beef ragu pie with cauli-potato mash between plates. Serve with almond and pear salad.