Nourishing Cottage Pie

This dish is so delicious, I made it for my family the other night by using up a few bits and pieces we had in the fridge. I used spicy mince here but you could use chicken or even beans would be a nice and easy vegetarian protein as well. It works well when you have leftover veggies that you can use up in the base when you don’t feel like eating the same plain roast veggies for the third night in a row! I used grated sweet potato on top but carrot could also work well. Have a play with the recipe and make it work to suit you- most of all enjoy !

 

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Ingredients 

2 cups of roasted vegetables of choice ( I used carrot , sweet potato, zucchini, cauliflower and broccoli)

1 cup of spicy cooked mince ( try chicken, beans, crumbled tofu )

1-2 small sweet potato or 1 large sweet potato grated

2 tbsp freshly grated ginger

2 eggs whisked (optional if vegan)

1/2 cup almond meal

1/4 cup buckwheat flour

1 big handful slivered almonds or seeds/ nuts of choice

2 tbsp olive oil

1 tbsp chilli flakes

1 tbsp spices ( I used turmeric, cayenne pepper, paprika, fennel)

salt and pepper

Method

  1. Preheat the oven to 180 degrees celsius
  2. If you haven’t already got roasted vegetables prepare a tray of roast veggies of choice by chopping them up and coating with some spices and olive oil. Roast for 30  mins
  3. Line your baking dish with baking paper
  4. Place vegetables spread evenly on the base
  5. Next add your protein ( mince/beans etc) . Spread this out evenly to create a layer
  6. In a bowl, combine grated sweet potato, ginger, flours, spices and slivered almonds
  7. Spread this mixture evenly to create a third layer
  8. Drizzle with olive oil and salt and pepper (plus anymore spices you like)
  9. Bake for 20-30 minutes or until golden on top!

YUM! Enjoy xx

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