Sweet Potato Shepherd’s Pie

I know it’s not the done thing to blow your own trumpet, but I just had to share this recipe because boy it was delicious and of course super healthy…empty plates all round at our dinner table last night. Unfortuntely I didn’t take a picture though as by the time I realised I should have,  we had well and truly eaten it all.

Serves 4 to 5

Prep time: 5 to 10 minutes

Total time 45 minutes to 1 hour

Ingredients

4 Carrots, roughly chopped

2 Zucchini, roughly chopped

1 large Brown onion or 2 small, quartered

30g Organic Olive Oil

4 large mushrooms, quartered

500 – 600g beef mince

50g filtered water

1 tbsp vegetable stock concentrate (thermomix recipe)

3 large tomatoes, quartered

1 tbsp tapioca flour

1 tbsp water (mixed with flour)

1/2 Cauliflower, roughly chopped

1 tbsp of turmeric powder

3 Sweet Potatoes, peeled and cut into chunks

1 tbsp organic butter

Splash Organic Milk

Organic cheddar cheese to sprinkle on top of sweet potato topping

Directions 

Preheat oven to 180c. Grease with olive oil a deep-sided large baking dish and set aside.

Steam sweet potatoes till soft on your stove.

Place Carrots into the mixing bowl and chop 3-5 sec, Speed 5. Set aside

Place Zucchini into the mixing bowl and chop 3-5 sec, speed 5. Set aside

Place Onion into mixing bowl and chop 3 sec, speed 7. Scrape down the sides of the bowl.

Add oil and saute 3 min, varoma, speed 1.

Add mushrooms, chop 3 sec speed 3. Then saute 3 min, varoma speed 1.

Add mince meat and cook 5 minutes, 100c reverse speed 1.

Add water, stock and tomatoes and cook for 5 minutes, 100c reverse speed 1.

In a small bowl combine the tapioca flour with the water and add to mixing bowl. Then add the reserved carrots and zucchini mix with spatula then combine speed 1 for 10 seconds.

Pour into the baking dish.

Place cauliflower into a ziplock bag with a dash of olive oil and the turmeric powder and shake, then add into the mixing bowl speed 4, 3 seconds.

Pour on top of mixture in the baking dish spread evenly.

Add cooked sweet potato to mixing bowl, with butter and a splash of milk speed 4 for 20 seconds. Top your baking dish with the sweet potato.

Grate cheese and sprinkle on top. Cook for approx. 25-30 minutes.

Allow to rest for 5 minutes prior to serving.

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