This recipe is from Scott Gooding's new book "Nourished." A book packed with recipes designed to be straightforward, easy to follow and super yummy for the whole family.
“It takes no time to rustle up a dish that was a big part of my childhood. I have to admit that mum’s still tastes better. She doesn’t have a competing blog thankfully!”
30 Minutes. Gluten Free. Sugar Free. Paleo. A healthy dinner for the whole family.
400g premium beef mince
1 medium brown onion
1 garlic cloves
1 small natural beef stock cube
1 sprig rosemary
1 teaspoon turmeric
2 medium sweet potatoes (600g)
Preheat oven & prepare vegetables
Heat oven to 180ºC fan bake. 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. Combine stock cube with 250ml of hot tap water to dissolve.
In a non-stick pan, heat a drizzle of coconut or olive oil to a medium heat. Cook the onion and garlic for 2-3 minutes. Add the mince, rosemary, turmeric, Cook for 3-4 minutes, breaking up any lumps as it cooks. Season with salt and pepper. Add 1/2 cup of the stock and reduce the heat to a simmer for 15 minutes.
Cook sweet potato
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 30g butter, season with salt and pepper then mash. Set aside.
Bake & serve
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 was created by Scott Gooding. For more information visit www.scottgoodingproject.com
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