Paleo Shepherd's Pie

​There are many different adaptations of Shepherd's pie. This one uses Sweet potato and is paleo friendly. This can serve 2 people for 2-3 meals. 

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Ingredients:

• 2 packets of extra lean steak mince (98% lean, 380g)
• 1 large yellow onion
• 2 cloves of garlic 
• 2 carrots
• 1 1/2 cups of green beans
• 1 beef stock pot cube
• 4-5 sweet potatoes 
• 1/2 tsp cinnamon
• Salt & pepper
• 1/2 Garlic salt

Vegetables can vary in Shepherd's pie. Some other variations are peas, asparagus, mushrooms, celery and tomatoes. You can also use the traditional white potatoes for the top. 

Subsequently, turkey mince can replace the beef. For a vegetarian option, lentils, chickpeas or beans can be used.
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Directions:

• Preheat the oven to 200°C/400°F
• Peel the sweet potatoes, chop into small pieces and bring to a boil.
• Peel the carrots and chop. Remove the tips of the green beans and slice in half. Bring these to a boil in a pot together. 
• Chop the onion into small pieces and sautee in olive oil over medium heat. Peel and mince the garlic and add to the pan. Brown the meat and add the stock pot cube. 
  • Option to add 1 tsp of flour/ GF flour to make thicker
  • Option to use ghee or butter instead of olive oil (to brown the onions)
• In a large casserole dish, arrange the meat along the bottom in an even layer.
• Drain the vegetables and arrange above the meat patting them down.
• Drain and mash the sweet potatoes. Cover the top of the casserole dish with the sweet potatoes.
• Sprinkle cinnamon, salt and garlic salt over the top.
• Cook for 30 minutes until bubbling.