Beef Pâté Chinois
with Cauliflower Mash
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
Pâté chinois, otherwise known as shepherd’s pie, typically has a carb-heavy potato topping. Our paleo answer: a smooth mash of cauliflower enriched with almond milk for creaminess. A nice dash of BBQ sauce in the meaty filling is also on point.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 50g Diced onions
- 300g Cauliflower florets
- 30ml Organic BBQ sauce (no added sugar)
- 150g Green peas
- 30ml Almond milk
Contains: Almonds • Mustard
You will need:
Microwave
Oil
Salt & pepper (S&P)
Medium high-sided oven-safe pan
Total Fat
27 g
Saturated Fat
10 g
Sodium
320 mg
Total Carb
22 g
Sugars
9 g
Protein
41 g
Fibre
7 g
Preparation
Make the cauliflower mash
- In a medium bowl, microwave the cauliflower (halve if large), almond milk and 2 tbsp water (double for 4 portions), 5 to 7 min., until softened.
- Mash and season with S&P.
Cook & coat the beef
- Meanwhile, preheat the oven to broil. In a medium, high-sided, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the BBQ sauce and ¼ cup water (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
Assemble & broil the pâté chinois
- To the pan, add the peas, then spread with the cauliflower mash.
- Transfer to the oven and broil, 2 to 4 min., until beginning to brown.
- Let rest for 5 min. before serving.
Plate your dish
- Divide the pâté chinois between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
