One of the things I love about blogs, is the snippets of information you can read that spark off an idea.
In this case, it was Rhonda on the Down to Earth blog, talking how to get vegetables into adults and children who aren't too keen on the whole idea see here.
First of all, I wanted to mix meats so I used 400g of stewing beef, plus a combination of 400g of pork and 100g of streaky bacon, all minced together. I removed half the pork/bacon mixture as I wanted to test another recipe. The other half was added to the beef with a whole minced onion.
This mixture was fried until slightly brown before a generous dash of Worcestershire sauce was added. In a larger pan, I add 8 diced small mushrooms, 3 diced medium carrots (from the garden), and a whole diced red sweet pepper:
Once ready, a 1/4 bag of Quorn mince, two good handfuls of peas and the same of sweetcorn were added, along with two pork stock cubes and one beef one. Two tablespoons of tomato puree were added and the pan simmered for another 5 minutes.
Three ladlefuls of the mixture were drained through a sieve (keeping the gravy) and placed into three enamel and one casserole dish:
was divided into three (not quite enough for all four but no doubt I can save some gravy in future for that one), cooled and frozen.
I cooked one large sweet potato in a pan and enough normal potatoes in another pan. Once cooked, they were mashed seperately, then mixed together, before being added to the top of each dish:
So then, four different meats, counting the Quorn, 10 different vegetables counting the tomato puree.
Obviously if those you cook for don't like vegetables so much, grate or blitz them before adding to the meat of your choice and darken the gravy to hide them more. Normal potato rather than a mixture would also be a good alternative. You can of course, add whatever and however much vegetables you want, depending on what you like and the season you are in.