Sweet Potato Shepherd's Pie

Classic comfort food—with benefits. This one’s loaded with real veggies and whole lotta Lemon & Herb Body Glue® for amino acids and essential minerals to support gut and immune health. Topped with buttery sweet potato for fibre, slow-releasing carbs and beta-carotene. A functional winter staple—perfect for families, batch cooking or freezing for later.

Serves 4
GF | DF | RSF

Ingredients:
3 large sweet potatoes (1.5 kg), peeled and cubed
1 tbsp olive oil
500g organic beef mince
1 onion, finely chopped
3 garlic cloves, minced
1 zucchini, finely diced
1 red capsicum, finely diced
1 carrot, finely diced
1 tsp Cajun powder
1 tsp thyme
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground coriander
2 tbsp GF plain flour
1 tbsp tomato paste
2 tbsp coconut aminos
2 tbsp Gevity Rx Lemon & Herb Body Glue
Fresh parsley, to garnish

What to do: 
1. Preheat the oven to 180°C.
2. Add sweet potato to a large pot of water. Bring to the boil and cook for 15–20 minutes or until fork-tender. Drain well and return to the pot. Mash until smooth with a generous pinch of sea salt and black pepper. Set aside to cool.
3. Heat olive oil in a large frypan over medium heat. Add onion and cook for 3–4 minutes until soft and translucent. Add garlic and cook for another minute.
4. Add beef mince and cook, breaking it up with a spoon, for 5–6 minutes or until browned.
5. Stir in zucchini, capsicum, carrot, Cajun powder, thyme, sea salt, black pepper and ground coriander. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
6. Sprinkle over the flour and stir through. Add tomato paste, coconut aminos and Lemon & Herb Body Glue®. Simmer for 5–10 minutes, or until the mixture thickens slightly and the vegetables are tender. Taste and adjust seasoning if needed.
7. Spoon the beef and veggie mixture into a baking dish and smooth the top. Spread the mashed sweet potato over the filling, smoothing with a spoon or fork.
8. Place the dish in the oven and bake for 25–30 minutes, or until the sweet potato is golden. Remove from the oven and let sit for 5 minutes.
9. Sprinkle with dukkah and fresh parsley before serving.