Contents of your meal kit:
ground beef
potato
cauliflower
mirepoix
sauce base
peas
almond milk
red wine vinaigrette base
baby romaine
Equipment needed: small or medium saucepan, oven-safe nonstick skillet, salad bowl
Finishing steps:
- Using a vegetable peeler, peel potatoes then cut into 1“ pieces. Place in saucepan with cauliflower, cover with water and bring to a boil over high heat. Once boiling, lower heat to med-low. Cover and simmer until the vegetables are tender, about 15 minutes.
- Meanwhile, heat a small amount of oil in a nonstick skillet over medium heat. Add mirepoix and cook over medium heat until the vegetables are softened, 8 to 10 minutes.
- Measure water (see note) and place by stove. Add ground beef 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 you measured previously.
- Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened but still saucy, about 10 minutes. Stir in peas, season with salt & pepper to taste, and remove from heat.
- Preheat your oven’s broiler.
- Once potatoes & cauliflower are tender, drain and return to the saucepan. Use a potato masher or a fork to mash potato mix. Stir in the almond milk, and season with salt & pepper. Spread potato mix over the top of the filling in an even layer, covering to the edges of the skillet. Watching closely, broil until the top is golden brown, about 5 minutes.
- 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: 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. Most skillets are oven-safe for a brief time. If yours has a plastic or rubber handle, wrap foil around it to protect.