This is one of those recipes that I came up with by accident because of the lack of ingredients in my kitchen. We just moved house on the weekend and all I had to cook with was some frozen mince, one sweet potato, one beetroot and pumpkin. Sometimes when I am challenged to be creative because of lack of ingredients, amazing things happen, this dish was one of them. So simple, yet so delicious and healthy.
This was also the first meal that I cooked in my new kitchen which was just a little bit exciting for me. My microwave died half way through cooking, I suspect it may have been dropped during the move. I have had no luck with microwaves lasting. Also I have a new space and appliances that I need to get used to, but so far I am loving it, especially all of the bench space that I have. So you can expect to see some amazing dishes coming out of my new kitchen in the future… I hope so anyway.
I hope that you enjoy this recipe as much as I did.
- 500 grams beef mince
- 1 onion, diced
- 1 clove garlic, diced
- ½ teaspoon dried mixed herbs
- ½ teaspoon curry powder
- 2 tablespoons coconut aminos
- 2 cans of tomatoes, nothing added
- Salt to taste
- 1 tablespoon olive oil
- 1 sweet potato, large
- 1 beetroot, large
- ¼ medium pumpkin
- Heat a saucepan over medium heat with the olive oil, add the mince, garlic & onion, saute until the mince is browned.
- Add the herbs, curry powder, salt and coconut amino's, stir through.
- Add the tomatoes and stir through, let simmer on the stove for 20 minutes, stirring on occasion.
- In the meantime, peel the vegetables and slice finely. Place on a baking tray and place in the oven at 180 degrees 10 minutes to allow them to soften a little.
- When the mince is ready spoon ⅓ of the mixture into the base of a baking dish, then layer the beetroot on the top of the mince.
- Repeat by spooning another ⅓ of the mince mixture on top of the beetroot layer, then top with a layer of sweet potato.
- Spoon the final ⅓ of mince onto the sweet potato and then top with a layer of sliced pumpkin, season with salt.
- Place the dish in the oven for 15 minutes, or until all of the vegetables are cooked through.
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