- olive oil
- 450g minced lean beef
- 1 onion, peeled and chopped finely
- 1 cm ginger (optional), peeled and chopped finely
- 1½ carrots (peeled) and chopped finely
- 3 tbsp fresh parsley, chopped
- 1 can of chopped tomatoes
- 1 medium potato, peeled and cut into chunks
- 1 medium sweet potato, peeled and cut into chunks
- 250g cauliflower florets
- 1 tbsp unsalted butter
- 3 tbsp milk (use breast milk or formula if you prefer)
- 60g grated Cheddar cheese
- Pre heat the oven to 180°C.
- Place the pre-cut ginger and carrot into the Braun chopper bowl and operate until finely chopped.
- Remove and place the peeled and pre-cut carrot into the Braun chopper bowl and operate until finely chopped.
- Fry the mince in the olive oil in a frying pan until light brown, then drain. Set the cooked mince aside.
- Next, gently fry the onion, ginger, carrot until the veggies are tender (about 10 minutes).
- Stir in the canned tomatoes and add the fresh parsley. Then pour in 3/8 cup of water to the frying pan.
- Add the lamb back to the pan and simmer for 10 minutes.
- Meanwhile, either boil or steam the potato, sweet potato and cauliflower florets and cook for 10 minutes, until all the vegetables are tender. Drain well.
- Using the hand-held blender, whiz the potatoes together with the cauliflower, adding the milk and butter as you do so, until smooth.
- Spoon the meat mixture into an oven dish (or use small dishes to make individual Cottage pies).
- Pile the mashed cauliflower potato mixture on top and sprinkle with grated cheese.
- Bake in the preheated oven for around 25 minutes, until golden.