Salmon and Sweet Potato Wedges
17th April 2015
Smoked Mackerel Risotto
17th April 2015
Ingredients
- 500 g lean minced beef
- 600 g sweet potato
- 300 g cauliflower
- 1 carrot
- 2 sticks celery
- 2 onions
- 300 ml pasatta
- 359 g peas
- 1 bunch mint
- 1 small bunch parsley
- 1 tsp rice flour
- 1 tsp coconut oil
Servings:
Instructions
- Chop the sweet potato and cauliflower into small pieces and boil until tender, the drain.
- While the sweet potatoes and cauliflower are boiling, fine dice the onions, celery, carrot and parsley.
- Add the vegetables to a large frying pan with 1 tsp of coconut oil on a low heat. Saute the vegetables and add the mince, and passata. (You may need to add a little water depending on the mince). Add one teaspoon of rice flour to the mixture to thicken.
- Mash the sweet potato and cauliflower with a dash of coconut oil to make smooth.
- Serve the mince meat and vegetable mixture into individual bowls. Cover each with mash and place in a pre heated oven at 200 degrees for 15 minutes or until golden on top.
- While the Shepherds Pie is cooking cook the peas in boiling water with the mint. Drain the peas when ready and serve the Shepherds Pie with the delicious minted peas.
