Poppet used to love vegetables. Broccoli, baby marrows, asparagus – she’d gobble them down like there was no tomorrow. Then she went to school and became a bit more fussy. Pixie has never really liked vegetables unless they were pureed. She won’t even eat peas or diced carrots or mielie kernels. Sigh. So you see my dilemma.
I have discovered The Trick, which millions of mothers have practiced since time immemorial, is to serve a meal that looks veggie-free but is actually loaded with hidden goodness. And sharing is caring . . . Fellow zombies, here is one of Poppet and Pixie’s favourite supper dishes: Hidden Veggie Cottage Pie.
300-400g lean minced beef
3-4 medium baby marrows, washed and grated
1-2 medium-large carrots, washed and grated
1 head of cauliflower, cut into florets
1 clove garlic, crushed
1-2 T butter
150g grated cheese
dried mixed herbs
salt to taste
- Preheat the oven to 180°C.
- Steam the cauliflower for 10-15 minutes until cooked.
- While the cauliflower is cooking, fry the garlic in a little bit of olive oil. Then add the carrots and baby marrows and fry until soft.
- Add the mince, breaking it up with your hands as you do.
- Drizzle with a splash of Worcestershire sauce and tomato sauce. Stir. Add a little bit of water if necessary.
- Bring to the boil then reduce heat and simmer for about 20 minutes (or until done).
- Mash the cauliflower with the butter. (I use my hand blender. Best kitchen appliance purchase ever, I tell you.) Add a teaspoon of dried herbs and the grated cheese.
- Pour the mince mixture into an oven-proof bowl. Spoon the cauliflower mash on top.
- Bake for 15-20 minutes until the mash is golden brown.
- Smile when your children tell you it’s delicious. 🙂