Protein Upgrade | ORGANIC Beef & Leek Parmentier
with Honey-Dijon Side Salad
Cooking time
35 minutes
Servings
2/4
Calories
960 /serving
This ultra-comforting dish will warm up any fall evening STAT. You’ll elevate the mash by adding cream cheese alongside the usual butter for a little extra zing. The beef—certified organic, so it’s better for you and the environment—also goes above and beyond your average mince—mixed with softened leeks, you’ll brown it ’til impossibly savoury and amp up the flavour with a touch of garlic, a splash of demi-glace and a sprinkling of our Zingy Garlic & Oregano spices. The seasonal side salad comes in to add the perfect fresh contrast, with thinly sliced apple and a snappy honey-mustard vinaigrette.
We will send you:
- 340g Organic lean ground beef
- 450g Potatoes
- 75g Sliced leeks
- 2 Garlic cloves
- 1 Apple
- 1 Head of curly leaf lettuce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 30g Cream cheese
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium baking dish
Total Fat
58 g
Saturated Fat
22 g
Sodium
1760 mg
Total Carb
73 g
Sugars
22 g
Protein
41 g
Fibre
9 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Smash ½ the garlic cloves and mince the remaining ½. Peel and medium-dice the potatoes. Add the potatoes and smashed garlic clove to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the cream cheese and 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the minced garlic clove and leeks. Sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace; stir well.
Assemble & bake the parmentier
Transfer the beef to a medium baking dish. Spread with the mash. Bake, rotating halfway, 15 min., until lightly browned. Let cool for 5 min. before serving.
Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. Halve, core and thinly slice the apple. In a large bowl, combine the lettuce, apple, vinaigrette, remaining spices and S&P.
Plate your dish
Divide the parmentier and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
