Ground Beef Skillet Parmentier with Leeks
& Cauliflower-Potato Mash
Cooking time
30 minutes
Servings
4
Calories
510 /serving
In this comforting recipe for ground beef parmentier, we sauté leeks and carrots until tender as we prepare a superb potato and cauliflower mash. The meat is seasoned with spices and Worcestershire sauce before being topped with the mash and garnished with a handful of fresh parsley. This satisfying, soothing meal will bring a touch of warmth to any evening.
We will send you:
- 510g Ground beef
- 450g Potatoes
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 200g Carrots
- 300g Cauliflower florets
- 150g Sliced leeks
- 30ml Tomato paste
- 10ml Worcestershire sauce
- 12g Beef parmentier spice blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, bay leaves)
Contains: Fish, Milk, Mustard, Soy, Sulphites, Wheat
You will need:
Medium pot
Large oven-safe pan
Strainer
Peeler
2 tbsp Butter
Salt & pepper
Oil
Total Fat
26 g
Saturated Fat
11 g
Sodium
480 mg
Total Carb
40 g
Sugars
8 g
Protein
31 g
Fibre
7 g
Preparation
Make the cauliflower-potato mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes and cauliflower to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving 1 cup of the cooking water, drain the vegetables and return to the pot. Off the heat, add 2 tbsp of butter. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
Mise en place
While the potatoes and cauliflower cook, turn the oven on broil. Peel and small-dice the carrots. Peel, halve and small dice the shallot. Roughly chop the parsley leaves and stems.
Cook the vegetables
In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the shallots and leeks; season with S&P. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the carrots and cook, stirring occasionally, 4 to 6 minutes, until beginning to soften.
Cook the beef
To the pan of vegetables, add the ground beef* and Worcestershire sauce; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until just cooked through. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add ¼ cup of water and cook, scraping any browned bits (or fond) from the bottom of the pan, 2 to 3 minutes, until the liquid has slightly reduced.
Finish the parmentier & serve
Top the beef and vegetables with the potato-cauliflower mash; spread the mash evenly to cover the surface of the pan completely. Place the pan in the oven and broil, 3 to 5 minutes, until lightly browned. Remove from the oven and let stand for 2 minutes before serving. Garnish with the parsley and divide the finished parmentier between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
