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Chilli pot pies with cheesy cauliflower
Chilli pot pies with cheesy cauliflower
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Budget-friendly chili pot pies with cheesy cauliflower - a family favorite!
Ingredients:
  • 18.40 gm grapeseed oil
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 20.00 ml coriander root and stem, finely chopped
  • 10.00 gm ground cumin
  • 2 tsp Mexican chilli powder
  • 500g extra-lean beef mince
  • 410g can chopped tomatoes
  • 20.00 gm water
  • 13.60 gm maple syrup
  • 400g can kidney beans, rinsed, drained
  • 600g cauliflower florets
  • 1 egg
  • 37.60 gm reduced-fat sour cream
  • 40.00 ml fresh coriander leaves, chopped
  • 35g (1/3 cup) reduced-fat cheddar, coarsely grated
  • Tomato, coriander & red onion salad, to serve
Instructions:
  • Preheat oven to 200C (180C fan forced). In a frying pan over medium-low heat, sauté onion and capsicum in oil for 4 minutes until soft. Add coriander root and stem, and garlic, cook for 1 minute until aromatic. Then stir in cumin and chilli powder for another minute until fragrant.
  • Turn up the heat to medium-high. Add the beef and cook, using a wooden spoon to break up any lumps, until browned, about 5 minutes. Stir in tomato, water, and maple syrup, then bring to a boil. Lower the heat to low and simmer covered for 6 minutes until the beef is cooked through. Add the beans and simmer uncovered for an additional 2 minutes until slightly thickened. Season to taste, then divide the mixture among four 325ml-capacity ramekins.
  • To prepare the cauliflower topping, place cauliflower in a microwave-safe bowl and cover it before microwaving for 6-8 minutes until tender. Drain the cauliflower and let it cool for 10 minutes. Blend the cauliflower with egg, sour cream, and coriander leaves until smooth. Finally, season to taste.
  • Divide the mixture into individual ramekins, sprinkle generously with cheese, and bake for 15-20 minutes or until golden brown. Serve alongside a fresh tomato salad.

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