Ingredients

Filling

• 1 lb turkey mince
• 1 tbsp rapeseed oil/coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 3 large carrots, chopped
• 1 courgette, chopped
• 1 pepper (half red/half yellow), chopped
• 8 mushrooms, sliced
• 2 heaped handfuls of spinach
• 1 tbsp tomato pureé
• 1 tin of tomatoes
• mixed herbs
• salt and pepper

Topping

• 3 medium-large sweet potato peeled and diced
• knob of butter
• paprika

Method

1. In a large bottom saucepot, on a medium heat, add the oil to the pan. Then add the onion and garlic and sauté until soft and translucent.
2. Next add in the turkey mince and cook off until brown.
3. Add in the carrots, courgette and mushrooms and cook for a further 2 minutes.  
4. Next, slowly add in the tin of tomatoes (add a little water to tin to get excess out) and the tomato pureé. Add in the mixed herbs and a pinch of salt & pepper. Bring to boil, then lowering to a simmer for aprox 20 – 25 minutes.
5. While that is simmering, you can boil the sweet potatoes until cooked and soft (approx 20-25 minutes).
6. Lower the heat of the mince pot and stir in the spinach, it will wilt slightly.
7. Once the sweet potatoes are ready, drain out the water, add the butter and use a hand masher to mash the potatoes to a smooth mixture.
8. Prepare an oven proof casserole dish, fill 2/3 of the way with the mince mixture and next spoon the sweet potato on top, using a spoon to spread out and evenly. Use a fork to scrape the top of the potatoes to make ridges and sprinkle with paprika.
9. Bake for 20 minutes or until potatoes turn slightly golden.

Enjoy 🙂

Tee. X