Sweet Potato Shepherds Pie

Sweet Potato Shepherds Pie

Gluten Free,  Dairy Free, Refined Sugar Free, Egg Free, Paleo

Ingredients

– 1 tsp olive oil
– 1 onion finely diced
– 500g beef mince
– 1 garlic clove, crushed
– 1 tsp dried mixed herbs

– 1-2 tsp mild curry powder
– Salt and pepper to taste
– 1/2 cup frozen peas
– 2 carrots, diced
– 1 large zucchini, diced
– 1/2 cup of chopped green beans
– 1 cup passata/tomato puree
– 2 large sweet potatoes
– 2 tablespoons dairy free spread
– 1/4 cup dairy free milk

Method
1. Pre heat oven to 180˚C. Peel and dice sweet potatoes into cubes and put in a deep saucepan along with enough water to cover the sweet potatoes. Place on medium heat and boil until potatoes are cooked and just soft when knife goes through them.

2. In the meantime, while sweet potatoes are boiling heat olive oil in a saucepan. Add diced onion and crushed garlic for a couple of minutes.

3. Add the mince meat, stirring every now and then until mince has slightly browned.

4. Now add all the chopped vegetables and continue to cook for 10-15 minutes.

5. Now add the herbs, seasoning and tomato purée. Stir through and allow to simmer for 15-20 minutes or until vegetables start to slightly soften. (The mince mixture needs to be a thick consistency rather than a runny sauce and it will thicken while simmering)

6. Once sweet potatoes are tender, drain with a colander and then place back in saucepan. Add salt to taste along with dairy free spread and start to mash with a potato masher. Gradually add the milk, mashing between pours until you get a thick mash potato consistency. (You may not need all the milk or you may need a bit more depending on the size of the sweet potato used.)
7. Once the mash is ready, pour the mince mixture into a casserole dish and spread evenly. Top with the sweet potato mash, and continue to cook in a 180˚C oven for 45 min – 1hr.

8. Take out of the oven and let it sit for 15 minutes or so and then serve.

Enjoy!