I love making this meal in huge batches, so handy for taking out of the fridge post workout and straight into the microwave!
Ingredients:
- 2 large red onions
- 3 medium sized carrots
- 1 tsp coconut oil
- 2-3 large sweet potatoes
- 3 garlic cloves (crushed)
- 2 400 gram packs of extra lean beef mince
- 1 tsp coconut oil
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 2 tsp lea and perrins (Worcestershire)
- 1 tsp balsamic vinegar
- 1 beef stock cube
- 1 tin chopped tomatoes
- 1 tsp honey/agave syrup to sweeten
Method:
- Pre-heat oven to 180 degrees Celsius
- Peel and chop the sweet potatoes into medium sized chunks and put in a large saucepan to boil - leave boiling for 20 minutes (or until a knife goes easily through them) while you prep the rest of the ingredients
- Peel and grate the carrots and the onions. Heat coconut oil in a large frying plan, once hot add the carrot, onion and garlic and fry for 5 minutes then set aside on a plate
- Fry the mince in a pan - i do not use any oil for the mince and I usually do in 2 batches as you want to make sure all the meat is cooked. Drain off any liquid and then add the chilli powder, garlic powder, smoked paprika stir though.
- Melt the beef stock cube in 3 tablespoons of hot water (you want the flavour but not a lot of liquid!)
- Add the tin of chopped tomatoes, the beef stock, lea and perrins and taste - adjust flavorings to your preference e.g. sometimes i add more chilli, more garlic etc. If needed sweeten with some honey (you wont taste it, its just to bring out the flavours).
- Strain the sweet potatoes and mash - i add a pinch of salt and thats it!
- Pour your mixture into oven proof dishes and then top with the mashed sweet potato - you can sprinkle with a little bit of paprika for more colour
- Put in the oven for 20-minutes to allow all the flavours to combine
You can have this on its own or you can have with some brocolli or green veg of choice :)
