Beef and Sweet Potato Pie

Cook Time:

30 - 40 minutes

Serves:

6 - 8 people

Beef and Sweet Potato Pie

3 medium sized sweet potatoes
½ dessert spoon butter (or vegetable alternative)
A twist of pepper to season
A pinch of nutmeg
5 organic carrots
1 red pepper/capsicum
1 dessert spoon vegetable oil
150 g streaky bacon
2 packs (800 g) organic beef mince
100 millilitres sherry
1 teaspoon powdered fenugreek
1 teaspoon chopped dried Thai red chilli
1 teaspoon dried Oregano
Two 400 g cans of organic chopped tomatoes
400 millilitres gluten free vegetable stock
200 g Gruyere cheese finely grated

First begin pre-heating your oven to 180 degrees C. While this is happening, peel, top and tail the carrots before using a kitchen machine to finely grate them. Then change to add a blade and finely chop the grated carrot, then set aside. Continue by removing the core of the red pepper/capsicum with the seeds, then wash thoroughly. Use a paring knife to remove the white structures inside the pepper then slice into strips before dicing and setting aside. Now fill a large saucepan with water, peel the sweet potatoes and chop into 10-centimetre-thick chunks then add to the water with half a teaspoon of rock salt. Turn on the heat and bring to a boil then cook until the potato pieces are cooked through and soft, drain in a colander then add back to the saucepan with butter and a pinch of nutmeg before using a masher to mash to a fine texture.
Continue by cutting the bacon into thin strips and then again cutting across to form small pieces and set aside. In a saucepan, add half a dessert spoon of oil and place on a medium heat, add the diced bacon and stir fry turning regularly for 1 – 2 minutes until the meat is browned, then add the beef mince and use a spatula to break it up into smaller pieces while stir-frying. When all the meat is browned, add the sherry, stir thoroughly then simmer until the sherry has almost all vapourised. Continue by adding the powdered fenugreek and chopped chilli while doing so, then add the chopped tomatoes, gluten free stock, oregano and a couple of twists of salt and pepper, bring to a boil and reduce to a medium heat and fast simmer for 20 minutes stirring occasionally until it has thickened.

While the sauce is reducing, add half a dessert spoon of oil to a frying pan and place on a medium heat. Add the diced red peppers and stir fry for 3 minutes before adding the chopped carrots and stir frying for another 3 minutes. When done, place the carrot/pepper mix in the base of a casserole dish so it forms a layer, then add a little of the Gruyere. The sauce should by now be reduced and thickened so add this as the next layer to the casserole dish. Top with the mashed sweet potato and use a fork to spread this across the top of the meat before topping off with the remaining Gruyere. Then cook in the oven for 30 minutes, leave to cool for 5 minutes before serving.