Indian-Spiced Sherpa Pie

Serves 4

Carb Status: ORANGE

Ingredients:

1 butternut or 2 medium sweet potatoes, cubed

500g beef or lamb mince

1 onion, chopped

2 garlic cloves

2 carrots, chopped

1 rib of celery, chopped

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1/2 tsp turmeric

1/4 tsp chilli powder

Salt & pepper to taste

1x 70g tin tomato puree

500ml beef or lamb stock

1/2 tsp whole cumin seeds

75g feta, crumbled

Fresh coriander leaves, chopped

Method:

– Start by browning your choice of mince. Add the chopped onion, celery, carrots & garlic and saute and season with salt & pepper.

– Once it starts to brown and everything gets a bit of colour to it, add your spices, stirring well.

– Meanwhile in a jug combine your stock and tomato paste. Adding it to the mince and stirring till well combine.

– Leave everything to simmer on a low heat.

– Preheat your oven to 180C.

– Steam your butternut or sweet potato till it’s soft when a knife is inserted. Then set aside to drain and steam off excess moisture.

– In a large bowl combine your cooked butternut/sweet potato, add in a knob of butter or some olive oil, the 1/2 tsp of whole cumin seeds and the crumbled feta and mash it up.

– In a baking dish, add your cooked mince, and cover with a layer of the butternut mash mixture. Sprinkling a bit more feta on top if desired.

Bake for 15 - 20 minutes until the top starts to colour.

Bake for 15 – 20 minutes until the top starts to colour. Serve with a big massive salad or steamed veggies of your choice.

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