Cajun shepherd’s pie

Necessity is the mother of invention and this hot little number has just landed from inside my head and onto the plate! This is a classic Paleo style recipe that is protein rich and replaces potato for the preferred sweet potato. The chilli helps to give your metabolism a kick too! You’ll love it!

Cajun beef
2 tbsp macadamia oil (I use Brookfarm lime and chili oil)
1 large brown onion, peeled, finely diced
2 cloves garlic, peeled, finely diced
2 medium carrots, finely diced
1 kg organic minced beef
1 cup red wine
1 cup beef or vegetable stock
2 tsp tomato paste
1 tsp smoked paprika
1 tsp chilli powder
1 tsp ground cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp freshly cracked pepper
½ tsp salt

Garnish
Micro herbs
Shredded coconut

Cajun beef

  • In a large, heavy-based saucepan, heat oil
  • Add onion, garlic and carrots and sauté until translucent
  • Add beef, toss until browned. Add red wine and stock
  • Bring to a gentle boil, reduce heat and add remaining ingredients
  • Simmer gently for 45 minutes

Sweet potato layer
2 medium sweet potatoes, peeled, roughly chopped
¼ cup coconut milk
1 lime, juice only
½ tsp smoked paprika
½ tsp chili powder
½ tsp ground cayenne

  • Bring a large pot of water to the boil
  • Add sweet potatoes and boil, drain and mash
  • Add remaining ingredients. Adjust seasoning as required

Sweet potato chips
Make a few extra!
2 small sweet potatoes, peeled
¼ cup coconut oil
Pinch salt

  • Using a mandolin, carefully slice sweet potato into very fine slices
  • *Use the side of a regular cheese grater if you do not have a mandolin
  • Heat oil in a small saucepan
  • Add sweet potatoes and fry until golden and crispy
  • Remove from oil with a slotted spoon, drain on paper towels
  • Season with a pinch of salt

Assembly

  • Using an oiled scone cutter, press a layer of sweet potato to form a disc about 1 cm thick
  • Repeat this 8 times so you have 8 disks, 2 per serve
  • (Alternately, press out 4 and carefully spoon mash onto each top layer – as I did)
  • Garnish with sweet potato chips, micro herbs and coconut. Serve hot

 

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