Contents of your meal kit:
ground beef (or turkey)
potato
cauliflower
mirepoix
sauce base
peas
almond milk
red wine vinaigrette base
baby romaine
Cookware needed: small or medium saucepan with lid, oven-safe nonstick skillet (see note), salad bowl
Finishing steps:
- Using a vegetable peeler, peel potatoes then cut into 1-inch pieces. Place in saucepan with cauliflower, cover with water and bring to a boil over high heat. Once boiling, reduce heat, cover and simmer until vegetables are tender, about 15 minutes. Continue with next steps while potatoes and cauliflower cook.
- Heat a small amount of oil in an oven-safe skillet over medium heat. Add mirepoix and sauté until softened, about 8 – 10 minutes. Add ground beef (or turkey) to skillet and cook, until no longer pink, about 5 minutes.
- Stir in the sauce base and cook another minute or so before adding water (see notes).
- Bring mixture to a simmer then reduce heat to low. Cook stirring occasionally, until thickened and saucy, about 10 minutes. Stir in peas, season with salt & pepper to taste. Remove from heat and turn on your oven’s broiler.
- When potatoes & cauliflower are tender, drain and return to saucepan. Use a potato masher or a fork to mash potatoes and cauliflower. Stir in almond milk, and season with salt & pepper.
- Spread potato mix over the top of the hot skillet in an even layer, covering filling to the edges of the skillet. Watching closely, broil until the top is golden brown, about 5 minutes. Let cool slightly before serving.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
Notes:
- Most skillets are oven-safe for a brief time. If yours has a plastic or rubber handle, wrap foil around it to protect.
- When recipe calls for water add the following: 1/3 cup for 2 portions, 2/3 cup for 4 portions, 1 cup for 6 portions.