Serves 6
per serve Calories 405 Protein 29.4 Fat 24.8 Carbs 15.4

Ingredients:

1 tbsp Avocado Oil
Ground Cumin, paprika and red chilli to taste (start with one teaspoon of each and work your way up depending on your spice preference) alternatively 2 tbsps of Harrisa spice paste is nice
2 tbsp crushed garlic
1 Onion finely chopped
2 Carrot (122g), diced 1/4 Cups Fresh Coriander (10g),
1 Zucchini (101g), diced
1 Celery Stalk (55g), diced
600g Beef Mince (lamb turkey or chicken would also work well)
1 x 400g cans Diced Tomato
sweet potato 300g peeled and roughly chopped
tbsp butter
120g grated parmesan cheese

Instructions:
Preheat oven to 375
Place your peeled and chopped sweet potato in a pot of water and bring to boil and simmer until sweet potato is soft enough to mash (about 20 mins)

While the oven is preheating and the sweet potatoes are boiling, add avocado (or oil of your choice) to a large pan or walk,
add in onion and cook for 2-3 minutes until they start to soften
add in garlic and stir for 1 minute
then add in carrot celery and zucchini – cook until the veggies are semi soft
add in your minced meat, break up the meat as it cooks and and brown throughout
add your spices and then your canned tomatoes – let this simmer while you get on with the sweet potato mash
drain the sweet potato and mash it with your butter and parmesan cheese
spoon the meat and veggie mixture into ramekins for individual portions or into a baking dish
Top with sweet potato mash and bake for 30 mins

This is a crowd pleaser and great as leftovers for meals in the week so I normally make a double batch. It does freeze well but to be honest it is so quick to make and so good as leftovers I don’t normally bother to freeze it.