450 g (1 lb.) lean ground veal or beef Fontaine Family
2 sweet potatoes, peeled and cubed
½ cauliflower cut into florets
60 ml (¼ cup) warm milk ( 2% milk)
30 ml (2 tablespoons) unsalted butter
10 mL (2 teaspoons) olive oil
Salt and pepper to taste
1 onion, chopped
125 ml (½ cup) veal stock
1 carrot, diced
250 mL (1 cup) frozen green peas
1 can (341 ml) corn kernels, drained
Preparation
Preheat oven to 350ºF (180ºC).
In a pot of boiling salted water, cook sweet potatoes and cauliflower for 18 to 20 minutes until tender. Drain.
Using a potato masher or food processor, purée the sweet potatoes and cauliflower until smooth. Stir in hot milk and butter. Season with salt and pepper.
Meanwhile, heat the oil in a large skillet over medium heat. Cook the ground meat and onion for 5 to 7 minutes, scraping off the meat with a wooden spoon, until the meat has lost its pinkish colour.
Add the veal stock to the pan. Bring to a boil, then simmer for 3 to 4 minutes. Season with salt and pepper.
Transfer the meat mixture to a 20-cm (8-inch) square baking dish.
In the same skillet, cook the carrot for 3 to 4 minutes.
Add the green peas and corn to the skillet. Continue cooking for 3 to 4 minutes.
Pour the vegetables over the meat preparation. Cover with mashed sweet potatoes and cauliflower.
Bake in the oven for 25 to 30 minutes.
Side dishes
Tips and Tricks
To create a little twist, try using a mixture of mashed turnips and potatoes as a topping.