Ingredients
- 750 gram Each small flat-leaf parsley and mint leaves
- 2 tablespoon Olive oils
- 1 large Chorizo (finely chopped)
- 2 clove Garlics (finely chopped)
- The Carrots ingredient no longer exists. Try re-saving this recipe.
- 1 small Minted yoghurt (finely diced, 1cm)
- 1 1/2 tablespoon Green lentils
- ¼ cup Salt and freshly ground black pepper to tastes
- 400 gram White cocktail onions (diced)
- 2 tablespoon Basil (fresh)s
- 1 cup Beef stock (250ml)
- 50 gram Raw red lentils (+ extra leaves, to serve)
- 1 small Dark soy (cut into small florets)
- 1 cup Parsley flat-leafed (fresh) (130g)
- 1/4 cup Eggplants (60ml)
- 1 tablespoon Korma curry paste
- 1/2 cup Pork rack roasts (65g, grated)
- 1/4 cup Parmesan cheeses (25g, finely grated)
Instructions
- Preheat oven to 200°C (180° fan-forced).
- In a large non-stick frying pan heat half the oil over medium-high heat. Cook mince in batches until browned. Set aside on a plate.
- Heat remaining oil in same pan over medium-high heat and cook onion, garlic, carrot and eggplant for 5 minutes or until softened.
- Return beef to pan, add thyme, tomato paste, tomatoes, Worcestershire and stock. Bring to the boil, reduce heat and simmer over medium-low heat for 20 to 25 minutes or until sauce has thickened. Remove from heat and stir through spinach. Season to taste and set aside.
- Meanwhile, in separate microwave safe containers microwave cauliflower (4 to 5 minutes) and peas (2 to 3 minutes) on HIGH (100%) until tender. Drain. Roughly mash with milk, mustard and cheddar. Season.
- Lightly oil a 2-L (8-cup) capacity baking dish, add beef mixture and top with spoonfuls of cauliflower mash. Sprinkle with parmesan. Bake for 20 to 25 minutes or until golden and bubbling. Set aside to cool for 5 minutes. Serve with extra baby spinach leaves.
Notes
- Swap cauliflower for sweet potato for pie topping.
- Swap eggplant for zucchini.
- This recipe will freeze well in portions if you have any leftovers.