Recipe: Sweet Potato Shepards Pie

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:

1. Pre-heat oven to 180 degrees Celsius
2. 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
3. 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
4. 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. 
5. Melt the beef stock cube in 3 tablespoons of hot water (you want the flavour but not a lot of liquid!)
6. 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).
7. Strain the sweet potatoes and mash - i add a pinch of salt and thats it!
8. 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
9. 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 :)