I’ve been doing a bit of experimenting while on Whole30 and this has been my favourite creation! It’s a warm, hearty meal which packs in a lot of flavour!
Courgette & Chorizo Shepherds Pie (Whole30 compliant)
500g beef mince
1 tablespoon ghee or coconut oil
1 medium onion
2 garlic cloves
1 tin of chopped tomatoes
1/2 tablespoon mixed herbs
1 cooking chorizo sausage
6 fresh tomatoes
4 medium sweet potatoes
Preheat the oven to 175 degrees celsius.
Dice your onion, finely chop your garlic and add to your preheated tablespoon of ghee or coconut oil. Sauté the onions and garlic for 5 – 7 minutes until translucent and starting to brown.
Crumble the minced meat and chorizo (skin removed and diced) into the pot with the onions and garlic, and season to taste with salt and black pepper. Brown the mince until there are no pink bits – this should take up to 10 minutes.
Chop the courgette into small dice while the mince is browning, and quarter the tomatoes. Also, peel your sweet potatoes and add them to a pan of boiling water to boil until soft.
Add the tin of chopped tomatoes to the meat along with the mixed herbs, fresh tomato and diced courgette. On a medium heat, allow everything to simmer for 15 minutes.
Drain your sweet potatoes and roughly mash.
Transfer the meat to a deep oven proof dish and spread evenly. Place the mashed sweet potato on top of the meat and spread evenly. Place into the oven for 30 – 45 minutes until the top starts to catch a little colour!
Either leave to cool and refrigerate until your next meal or serve immediately.
I served mine with wilted lemony spinach (coconut oil and a generous squeeze of lemon on the spinach after it wilted and before it was plated!).
Give it a go and let me know what you think!