Sweet Potato Cottage Pie

For the Filling:

• 10ml (2 tsp) You First Odourless Coconut Oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 10ml (2 tsp) paprika
• 10ml (2 tsp) turmeric
• 10ml (2 tsp) cumin
• 1kg Food Lover’s Market Extra Lean Beef Mince or You First Ostrich Mince or Lentils (cooked)
• 2 tins (800 g) diced tomatoes
• Salt and pepper, to taste

For the Base & Topping

• 4 large orange sweet potatoes, peeled and diced
• 15ml (1 Tbsp) butter
• 125ml (1/2 cup) low-fat milk
• 1 Large Free Range Egg
• Salt and pepper, to taste
• 90ml (6 Tbsp) You First Almond Flour

For the Filling:

• Heat the coconut oil in a large pan and add onion. Sauté until lightly golden, then add the garlic and spices. Fry for another minute.
• Add the beef mince and fry until fully cooked. Then add the tomatoes and season with salt and pepper.
• Simmer the mixture on high heat for about an hour until the liquid has reduced.

For the Base and Topping:

• Steam the sweet potato. Once soft, strain the water and mash the potato with the butter and milk until smooth. Season with salt and pepper.
• Divide the mash into two bowls. 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:

• Pre-heat the oven to 180° and spray your serving dish with non-stick food spray.
• Spread the sweet potato mixture with the almond flour on the base and the sides and bake in the oven for about 30 minutes.
• Add the mince mixture to the base and finish with the rest of the sweet potato mixture.
• Bake for another 30 minutes and serve.