VENISON & SWEET POTATO SHEPHERD’S PIE
300grams raw sweet potatoes
500grams venison or ostrich mince
2 cups carrots chopped and slightly cooked.
1 large onion chopped
1 tin peeled & chopped tomatoes ( check that no sugar added)
1 teaspoon dried thyme & 1 teaspoon dried rosemary ( or use fresh herbs to taste)
1 teaspoon cumin
Salt & pepper to taste and little bit of chilli if relevant
Crushed fresh garlic
Peel and boil and mash the sweet potatoes for the top layer.
In a pan brown the mince , onion and garlic.
Add the carrots , herbs , cumin and the tin of tomatoes – then combine all the ingredients.
Pour into casserole sprayed with spray and cook & then layer the sweet potato on top.
Pop in oven at 180 degrees for about 20minutes or until slightly brown.
Should yield about 120grams of protein , 100grams of carbohydrates and about 30grams of fat.