A hearty, cottage pie with a sweet-potato crispy base and sweet-potato mash topping filled with beef or ostrich mince. If you just want the sweet potato on top then simply make half the amount in the recipe and leave the egg and almond flour out.
Ingredients
For the filling
10 ml (2 tsp) odourless coconut oil
1 onion, finely diced
2 garlic cloves, finely chopped
10 ml (2 tsp) paprika
10 ml (2 tsp) turmeric
10 ml (2 tsp) cumin
1 kg Beef Mince or ostrich mince or lentils (cooked)
2 tins (800 g) diced tomatoes
salt and pepper, to taste
For the base and and topping:
4 large orange sweet potatoes, peeled and diced
15 ml (1 tbsp) butter
125 ml (½ cup) low-fat milk
1 large free-range egg
salt and pepper, to taste
90 ml (6 tbsp) almond flour
Methode
For the filling:
1. Heat the coconut oil in a large pan and add onion.
2. Sauté until lightly golden, then add the garlic and spices.
3. Fry for another minute. Add the beef mince and fry until fully cooked.
4. Then add the tomatoes and season with salt and pepper.
5. Simmer the mixture on high heat for about an hour until the liquid has reduced.
For the base and topping:
1. Steam the sweet potato.
2. Once soft, strain the water and mash the potato with the butter and milk until smooth.
3. Season with salt and pepper.
4. Divide the mash into two bowls.
5. Add the beaten egg and almond flour with one half of the mash. This egg and almond flour mash mixture is going to be the base of the pie. The other half is for the top.
To assemble:
1. Pre-heat the oven to 180°C and spray your serving dish with non-stick food spray.
2. Spread the sweet potato mixture with the almond flour on the base and the sides.
3. Bake in the oven for about 30 minutes.
4. Add the mince mixture to the base and finish with the rest of the sweet potato mixture.
5. Bake for another 30 minutes and serve.
Source: Food Lovers Market
