Meaty-Veg Pie

This is a recipe I created in an effort to find something that could feed both my husband and son, whilst simultaneously packing in the veggies in a tasty way (not to mention actually getting my husband to eat some greens!).

I have tried two versions of this recipe: the first is using mince as per below and then another using leftovers from a roast (where you can cut up tender slices of beef or lamb into tiny pieces). If you choose to go the leftover route (which makes this recipe even easier) then remember that leftovers from a family meal should be used the same day or the day after.

You can play around with the mash by adding any other veggies you would like: any root vegetable could be added to the broccoli and cauliflower mash to add some additional sweetness.

*What you’ll need:

  • 500g beef mince (you can use any red meat that has been ground or diced)
  • 1 red onion, finely chopped
  • 2 large tomatoes, chopped
  • 1 cup shelled peas, boiled from frozen
  • 500g mixed broccoli and cauliflower florets, boiled/steamed
  • 4-5 parsnips, peeled and boiled/steamed
  • 2 Tbs olive oil (avocado or coconut oil also work)
  • 1 Tbs tomato paste
  • 3 Tbs boiling water
  • 1 tsp oregano
  • 1 tsp minced garlic
  • 1 tsp Italian parsley, chopped
  • 1/2 tsp nutmeg
  • 2 cracks black pepper

Method:

  • Preheat oven to 180°
  • Grease an ovenproof baking dish
  • Heat half the oil in a pan on medium heat and gently fry the chopped onions
  • Once glassy, add the garlic  and chopped tomatoes and continue frying for a further minute
  • Add the mince and fry until browned
  • Add the oregano, black pepper and tomato paste and fry for a further minute
  • Add the boiling water and allow the mixture to reduce slightly on a low-medium heat, cooking for an additional five minutes (until well cooked through and saucy)
  • Stir the cooked peas and parsley into the meat mixture, turn off the heat and set aside
  • In a seperate bowl combine the cooked broccoli, cauliflower, parsnips, nutmeg and the other half of the olive oil
  • Puree until silky smooth, adding a little more oil if needed
  • Spoon the mince mixture into the greased ovenproof dish and then top with the veggie mash
  • Bake for twenty minutes or until golden brown
  • Once cooled, serve or divide into individual portions and freeze until needed

*Makes 10-12 portions

Note: the above will need to be adapted should your child have an allergy to any of the above ingredients.

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