3 large sweet potatoes, peeled and diced
2 tblsp coconut oil
1½ tsp sweet paprika
celtic sea salt to taste
500g mince of choice
2 large zucchinis, grated
1 carrot grated
1 cup of peas
1 brown onion, finely chopped
1 clove garlic, grated or finely chopped
1 broccoli, coarsely processed or diced
1 can organic diced tomatoes
1 tblsp olive oil
2 tblsp fresh oregano, chopped
1 tblsp fresh rosemary, chopped
In a large pot, place sweet potatoes and cover with cold water, adding a pinch of salt. Bring to the boil and reduce to a simmer until sweet potato has softened (approximately 20 minutes). Once cooked, drain.
Preheat oven to 200 degrees Celsius.
In a saucepan over medium-high heat, heat the olive oil and add your mince, brown onion and garlic. Sauté until cooked through.
Add grated zucchini, processed broccoli, peas, carrots and herbs and stir to combine.
Add the can of diced tomatoes and stir to coat mixture.
Add salt and pepper to taste.
Transfer the mince mixture to a (20cm approx) baking dish.
Transfer the sweet potatoes back to pot, adding coconut oil and paprika (salt and pepper) and mash.
Spread the sweet potato mash over the mince mixture.
Bake in the oven for approximately 30 minutes until the top has browned.