I love cottage pie especially made with beef mince and sweet potato topping. I also love the texture of chickpeas and the hearty bite they provide to a dish. I wanted to create a rich tasty dish that was hearty and healthy and this is what transpired. A twist on the normal cottage pie adding a Moroccan infusion of flavour and inspiration.

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