Meal Kit
Caramelized Onion and Cauliflower Pot Pie
with mushrooms and peas
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Wheat
-
Under %{max_calories} caloriesVegetarian
Chef
Jimmy Cababa
Sweet caramelized onion and fresh cauliflower (and peas!) combine to form the perfect filling for this perfect veggie pie. Cooked together with pungent garlic and herbaceous thyme, and baked with a flaky puffed pastry on top, this pie hits you with rich, warm flavor… and peas! Tip: Keep puff pastry in the refrigerator as long as possible; cold puff pastry is a lot easier to work with than warm!
In Your Box (serves 2)
- 8 oz. Cauliflower Florets
- 1 Yellow Onion
- 4 oz. Cremini Mushrooms
-
4 oz. Puff Pastry Dough Squares
- 3 oz. Peas
- 4 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Cornstarch
- 2 Garlic Cloves
- 3 Thyme Sprigs
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) A3KmVgq6
-
Calories440
-
Carbohydrates52g
-
Net Carbs44g
-
Fat23g
-
Protein10g
-
Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
-
Meatlovers! If adding protein, cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Beyond sausage, break up until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. Add to dish as desired.
-
1 Prepare the Ingredients
Stem and mince thyme.
Coarsely chop cauliflower.Cut mushrooms into 1/4" slices.Halve and peel onion. Slice halves into thin strips.Mince garlic.Combine cornstarch and 1 Tbsp. water in a mixing bowl until dissolved. Set aside. -
2 Start the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add cauliflower, onion, half the garlic salt (reserve remaining for peas), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes.Stir in 2 Tbsp. water. Cover, and stir occasionally until tender, 6-8 minutes. -
3 Finish the Filling
Uncover hot pan, and stir in peas, garlic, and mushrooms. Cook, 2 minutes.
Stir in remaining garlic salt, thyme, mirepoix broth concentrate, and 1/2 cup water. Bring to a simmer.Stir cornstarch-water mixture to recombine.Once simmering, stir cornstarch-water mixture into pan until combined. Return to a simmer.Once simmering, cook until thickened, 1-2 minutes.Remove from burner. -
4 Bake the Pot Pie
Transfer filling to prepared casserole dish.
Remove puff pastry from refrigerator. Remove any paper from between puff pastry squares. Top filling with puff pastry squares.Bake in hot oven until puff pastry is browned and crispy, 15-17 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
