This recipe is from Scott Gooding's Nourished, a book packed with recipes designed to be straightforward, easy to follow and tasty for the whole family.
Ingredients
400g beef mince
1 medium brown onion
1 garlic clove
½ cup natural beef stock
1 sprig rosemary
1 tsp turmeric
2 medium sweet potatoes (600g)
30g butter
Method
1. Preheat oven to 180C on fan-forced. Fill a pot with salted water and bring to the boil. Finely dice the onion and crush the garlic. Remove the rosemary leaves and finely chop. Peel sweet potatoes and cut into 3cm pieces.
2. In a non-stick pan, heat a drizzle of coconut or olive oil to a medium heat. Cook the onion and garlic for two to three minutes. Add the mince, rosemary and turmeric then cook for three to four minutes, breaking up any lumps as it cooks. Season with salt and pepper. Add the stock and reduce the heat to a simmer for 15 minutes.
3. Once the water has boiled, add the sweet potato and cook until soft. Remove from the heat, drain the water and allow the potato to steam dry. Add butter, season with salt and pepper then mash. Set aside.
4. Once the mince mixture has thickened transfer to a baking dish. Top the mince with the sweet potato mash and pop in the oven for 10 minutes. Remove from the oven once golden brown (you may need to pop the grill on to finish pie top). Remove from the oven and rest for a few minutes.
This recipe is included in this week's Ready to Cook Home delivery collection.
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