For the base:
- 500g beef mince
- 1 large carrot diced
- 1 onion diced
- 2 stalks of celery diced
- dried italian herbs or basil and oregano
- salt and pepper
- glug of olive oil
For the topping
- 2 large sweet potato (can also use 1 whole cauliflower if wanted lower carbs)
- 2 large knobs of butter
- If using sweet potato, prick them a few times with a fork (leave skin on) and put them in an oven at 180 degrees on a piece of baking paper. Cook for 45 minutes or until they are soft when pressed with tongs. You can do this while you prepare the base but it works better if done before so that they can cool a bit.
If you are using cauliflower instead, steam over boiling water until tender and still white in colour (if it yellows its too cooked).
Once they are cooked, blend with your knobs of butter and salt and set aside to cool.
- Place your vegetable dice into a pan (preferably with a heavy base) with the olive oil and cook on low to moderate heat until caramelised, about 20 minutes or so. You should have some nice and sweet oil in your pan but give the veggies a press through a sieve to put some more oil back into the pan. Set veggies aside in a bowl.
- Fry mince in the leftover oil (add more if needed to fry) until it is nicely golden and cooked. Add the salt and pepper and herbs in the last few minutes of cooking.
- Once the mince is cooked, stir the veggies back into the mince, if you look like you have too much liquid then drain it off a little. If you have time, set aside to cool a bit. If not, place it straight into a baking tray. A rectangular tray works best when serving.
- Spoon your cauliflower or sweet potato mash on top of the mince. If you dont have problems with dairy (and arent on elimination diet) then you can grate parmesan cheese on top.
- Place in the oven on the bottom tray for 1 hour so that the pie sets and the top becomes just slightly browned. Keep an eye on it and if it browns too quickly then place a piece of foil loosely on top to make sure that it doesnt burn while cooking.
- Once you take it out, let the pie cool for 10 minutes to help it set and for all the juices to return to the meat.
This recipe tastes even better the next day as the flavours marry together overnight so it is a good one to prepare in advance. To warm, place on ovenproof dish and heat gently for 10 minutes, about 125 degress celsius in oven. Tastes great cold though!