Ingredients
Topping
- 1 cauliflower in pieces
- 1 tablespoon Ghee
- 100 g water
- 100 g coconut cream
- 1 teaspoon sea salt
Filling
- 1 brown onion
- 1 tablespoon ghee or coconut oil
- 500 g mince pork/lamb or beef
- 400 g mushrooms
- 5 sprigs Thyme
- 1 tablespoon Vegetable Stock Conc.
- 2 can carrots, peeled and chopped
- 1 zucchini, sliced
- salt and pepper to taste
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees.
Cut cauliflower into florets, place in baking dish and roast for 20mins, till lightly browned.
Meanwhile start making the filling.
Remove cauliflower from oven and place in TM bowl once mince is cooked (and removed). Chop 5 secs, speed 5, REV
Add ghee water and coconut cream and cook 15mins, !00 degrees, REV , speed 1.
Puree 1 min, speed 9.
Place onion and carrot into TM bowl and chop 3 secs, speed 7.
Add 1 tbsp ghee or oil and saute, 3mins, Varoma, speed 1.
Add mince and cook 5 mins, 100 degrees, REV, speed 1.
Add stock, 100mls of water, zucchini, thyme and mushrooms.
Cook 20mins, 100 degrees, REV, speed 1.
Spread into baking dish and set aside while you make your puree, then top with cauliflower puree, bake 25mins, till golden brown, 180 degrees.
Cauliflower Puree
Filing
Tip
Freezes well and is yummy reheated
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I love this recipe! It was delicious and also suitable for my baby.