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Banting Indian-spiced shepherd's pie

Recipe from: 26 May 2015
recipes, banting,low-carb

Ingredients 17
Servings 4
Time 00:20


  • 1
    butternut or 2 medium sweet potatoes, cubed
  • 500
    beef or lamb mince
  • 1
    onion, chopped
  • 2
    garlic cloves
  • 2
    carrots, chopped
  • 1
    rib of celery, chopped
  • 1
    ground coriander
  • 1
    ground cumin
  • 1
    garam masala
  • 1/2
  • 1/4
    chilli powder
  • salt and pepper to taste
  • 1
    70g tin tomato purée
  • 500
    beef or lamb stock
  • 1/2
    whole cumin seeds
  • 75
    feta, crumbled
  • fresh coriander leaves, chopped



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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Read more on: low-carb  |  banting  |  recipes


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