I know it’s not the done thing to blow your own trumpet, but I just had to share this recipe because boy it was delicious and of course super healthy…empty plates all round at our dinner table last night. Unfortuntely I didn’t take a picture though as by the time I realised I should have, we had well and truly eaten it all.
Serves 4 to 5
Prep time: 5 to 10 minutes
Total time 45 minutes to 1 hour
Ingredients
4 Carrots, roughly chopped
2 Zucchini, roughly chopped
1 large Brown onion or 2 small, quartered
30g Organic Olive Oil
4 large mushrooms, quartered
500 – 600g beef mince
50g filtered water
1 tbsp vegetable stock concentrate (thermomix recipe)
3 large tomatoes, quartered
1 tbsp tapioca flour
1 tbsp water (mixed with flour)
1/2 Cauliflower, roughly chopped
1 tbsp of turmeric powder
3 Sweet Potatoes, peeled and cut into chunks
1 tbsp organic butter
Splash Organic Milk
Organic cheddar cheese to sprinkle on top of sweet potato topping
Directions
Preheat oven to 180c. Grease with olive oil a deep-sided large baking dish and set aside.
Steam sweet potatoes till soft on your stove.
Place Carrots into the mixing bowl and chop 3-5 sec, Speed 5. Set aside
Place Zucchini into the mixing bowl and chop 3-5 sec, speed 5. Set aside
Place Onion into mixing bowl and chop 3 sec, speed 7. Scrape down the sides of the bowl.
Add oil and saute 3 min, varoma, speed 1.
Add mushrooms, chop 3 sec speed 3. Then saute 3 min, varoma speed 1.
Add mince meat and cook 5 minutes, 100c reverse speed 1.
Add water, stock and tomatoes and cook for 5 minutes, 100c reverse speed 1.
In a small bowl combine the tapioca flour with the water and add to mixing bowl. Then add the reserved carrots and zucchini mix with spatula then combine speed 1 for 10 seconds.
Pour into the baking dish.
Place cauliflower into a ziplock bag with a dash of olive oil and the turmeric powder and shake, then add into the mixing bowl speed 4, 3 seconds.
Pour on top of mixture in the baking dish spread evenly.
Add cooked sweet potato to mixing bowl, with butter and a splash of milk speed 4 for 20 seconds. Top your baking dish with the sweet potato.
Grate cheese and sprinkle on top. Cook for approx. 25-30 minutes.
Allow to rest for 5 minutes prior to serving.
Neverland Kitchen 