Carb Smart Cottage Pie
with Cauliflower and Potato Mash
We've taken a classic dinner and given it a Carb Smart twist! It's your favourite cottage pie recipe, but topped with a creamy, cauliflower-filled mash!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 unit
Beef Broth Concentrate
230 g
Russet Potato
285 g
Cauliflower, florets
113 g
Green Peas
85 g
Carrot
2 unit
Garlic, cloves
3 tbsp
Sour Cream
(Contains: Milk)
1 tbsp
Cornstarch
56 g
Yellow Onion
Not included in your delivery
0.63 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 1/2 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Peel, then cut potato into 1-inch pieces. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then grate half the carrot (whole carrot for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic, onions, carrots, peas and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Stir in cornstarch, broth concentrate, 1/2 tsp salt and 1/2 cup water (dbl both for 4 ppl). Season with pepper. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring often, until mixture thickens slightly, 3-5 min.
Meanwhile, add cauliflower and potatoes to the boiling water. Cook, stirring occasionally, until tender, 6-8 min. Reserve 1/4 cup cooking water (dbl for 4 ppl), then drain and return cauliflower and potatoes to the same pot, off heat. Roughly mash sour cream and 2 tbsp butter (dbl for 4 ppl) into cauliflower and potatoes until slightly creamy. (TIP: For a lighter consistency, add reserved cooking water 1 tbsp at a time, if desired.) Season with salt and pepper, to taste.
Transfer beef mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). Top with mashed cauliflower and potatoes, then spread into an even layer. Bake in the middle of the oven until mash is golden-brown on top, 18-20 min.
When mash is golden-brown, remove cottage pie from the oven and let stand for 5 min. Divide between plates.
