Dinner-Post WOD fuel and a family favourite: Sweet Potato Shepherd’s Pie.  I ate it in about 5 seconds flat!

Sweet Potato Shepherd’s Pie

1kg beef mince

1 tablespoon ghee

2 cloves garlic

½ cup tomato paste

¼ cup coconut aminos (soy sauce substitute)

¼ cup beef stock

2 grated carrots

1 grated zucchini

1 cup diced green beans

1 large sweet potato

½ head cauliflower

How to:

Melt the ghee in a large saucepan and add the garlic, fry for 2-3 minutes then add the mince.  Stir well to break up the mince and avoid big meaty clumps.  When the mince is cooked add the tomato paste, beef stock, aminos and vegetables.  Simmer for 20-30 minutes while you make the topping.

Topping: Peel and dice the sweet potato. Put it into a saucepan with the cauliflower and boil until tender.  Drain the water away and use a stick blender to ‘mash’.  Add salt and pepper to taste and blend again.

Once the mince has simmered and you have made the topping, place the mince in a large casserole dish (or individual ramekins like I do).  Spoon the mash over the top and spread it out evenly.  Bake in a moderate-hot oven for 20 minutes or until the top gets slightly brown.

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© Jessica Rath 2013-2016

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