I loved it and hope you do to! You can use any minced meat you like or make it veggie and just use the chickpeas or add lentils too.
Enjoy
Xx
Jayne
INGREDIENTS:
FILLING
5 Cloves of garlic
2 large Onions
1 x red Chilli
1 tsp cumin
1tsp coriander
1tsp ginger salt and pepper to taste
½ tsp cinnamon
1 courgette
2 large handfuls baby spinach
450 grams Lean Minced Beef
tbsp. (30ml), Tomato Paste
tbsp.(s) organic low sodium Veg Stock
1 tbsp.(s), Oil – Olive
230 grams, Chickpeas
1 tin of chopped tomatoes
TOPPING
1.5 lbs of Sweet potato
2 tablespoons almond milk
2 tablespoons olive oil
1 tsp Cumin
1 tsp garlic powder
Tsp of sea salt
METHOD
Set your sweet potato to boil first while you prep everything else.
Get a nice big pan or pot and drizzle 1 tablespoon of olive oil onto it.
Fry off your garlic and onion lightly then start adding your spices
Add your courgette chopped up and fry for a few seconds coating it in spice
Add your mince and brown
When your mince is browned add our spinach and tomato paste and soften spinach slightly and stir paste through
At this stage add your chickpeas (drained ) and then your tomato tin
Add veg stock and stir through and simmer the filling for 10 minutes
Pour the filling into an oven dish (10 x 10/12 approx.)
You drain and mash your sweet potato with 2 tablespoons of olive oil , 2 tablespoons of unsweetened almond milk and spices
Top your filling with this mash
Pop in the oven at 180 for 30 mins or until browning
Let cool for 10 mins serve and enjoy!
MACROS: BASED ON 6 PORTIONS
CALORIES: 349
FAT: 15grams
PROTEIN: 21grams
CARBS: 36 grams