You will need
2 T (30ml) olive oil
1 onion, finely chopped
½ t (2.5ml) Ina Paarman’s Green Onion Seasoning
500g lean beef mince
1 T (15ml) Ina Paarman’s Garlic Pepper Seasoning
2 T (30ml) Ina Paarman’s Beef Flavour Stock Powder
½ cup (125ml) water
1 cup (250ml) frozen peas
1 cup (250ml) (2 medium) coarsely grated carrots
¼ cup (60ml) parsley, chopped
2 cups (500g) cubed, peeled butternut
1 small head (±300g) of cauliflower, broken into medium florets
1 – 2 t (5ml – 10ml) Ina Paarman’s Vegetable Spice
2 T (30ml) butter
Adjust the oven rack to one below the middle position.
Preheat the oven to 200°C. Warm a heavy based fry pan. Add oil, swivel the pan, add chopped onion and Green Onion Seasoning.
Stir-fry the onion until it starts to soften. Add the mince, using a fork or a wooden spoon to break up the lumps and stir-fry the mince until crumbly and cooked through. Add Garlic Pepper Seasoning and sprinkle Beef Stock Powder over. Stir through. Add water and bring mixture to the boil. Add peas (no need to defrost), grated carrot and parsley. Boil open for 5 minutes and taste for seasoning. Dish into a medium large ovenproof dish 20cm x 29cm or 6 individual ovenproof dishes.
Butternut and Cauli Mash
Steam the butternut until beginning to soften. Add the cauliflower and steam together until cauliflower is soft. Season and add butter.
Mash roughly with a potato masher.
Spoon the butternut mixture over the mince in the oven proof dish. Pile up to cover the top of the pie. Bake for 25 – 30 minutes until golden with brown flecks. All you need is a salad to round off the meal.