Name: Banting Indian-spiced shepherd's pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 1 butternut cubed; 500 g beef mince or lamb mince; 1 onion chopped; 2 garlic cloves; 2 carrots chopped; 1 celery stalks chopped; 1 tsp coriander ground; 1 tsp cumin ground; 1 tsp garam masala; 1/2 tsp turmeric; 1/4 tsp chillies powder; salt and freshly ground black pepper to taste; 1 tomato purée; 500 ml stock beef or lamb; 1/2 tsp cumin whole seeds; 75 g feta cheese crumbled; fresh coriander chopped

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Ingredients (17)

1	butternut — cubed
500 g	beef mince — or lamb mince
1	onion — chopped
2	garlic — cloves
2	carrots — chopped
1	celery stalks — chopped
1 tsp	coriander — ground
1 tsp	cumin — ground
1 tsp	garam masala
1/2 tsp	turmeric
1/4 tsp	chillies — powder
	salt and freshly ground black pepper — to taste
1	tomato purée
500 ml	stock — beef or lamb
1/2 tsp	cumin — whole seeds
75 g	feta cheese — crumbled
	fresh coriander — chopped

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Method:

Start by browning your choice of mince. Add the chopped onion, celery, carrots and garlic and sauté and season with salt and pepper.

Once it starts to brown, add your spices, stirring well.

In a jug, combine your stock and tomato paste. Add it to the mince and stir till well combined.

Leave everything to simmer on a low heat.

Preheat your oven to 180°C.

Steam your butternut or sweet potato till it’s soft when a knife is inserted. Then set aside to drain and steam off excess moisture.

In a large bowl, combine your cooked butternut/sweet potato, add a knob of butter or some olive oil, the 1/2 teaspoon of whole cumin seeds and the crumbled feta and mash it together.

In a baking dish, add your cooked mince, and cover with a layer of the butternut mash mixture. Sprinkling a bit more feta on top if desired.

Bake for 15 – 20 minutes until the top starts to colour. Serve with salad or steamed veggies of your choice.

Recipe reprinted with permission of Jax of the bushveld. To see more recipes, please click here.

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