• 2 Tbsp organic coconut oil
  • 1 brown onion, halved, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2 organic free range chicken breasts, minced (approx 500g)
  • 3 sweet potatoes, peeled and chopped
  • 2 Tbsp organic coconut flour
  • 1 1/2 cups button mushrooms, finely chopped or processed
  • 2 Tbsp red wine
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tomato paste (salt and sugar free)
  • Ground black peppercorns
  • 1/4 cup oat milk or almond milk
  • 3 cups baby spinach, chopped
  • 2 cups green beans, chopped


Preheat the oven to 180 degrees C (375°F).

Place the sweet potatoes in a steamer basket set in a pan of boiling water over medium heat. Cover and cook for 15 minutes, or until very tender. Place in a medium bowl and mash until smooth. Set aside.

Cook the chopped carrots in boiling water until cooked. Drain and set aside.

Meanwhile, heat 1 Tbsp coconut oil in a large pan over medium-high heat. Brown the onion and then add the chopped celery and chicken mince, stirring for 5 minutes or until the chicken is no longer pink.

Stir in the chopped beans, processed mushrooms, red wine, oat/ almond milk, coconut flour, tomato paste, ground peppercorns and chopped carrots. Cook for 5-10 minutes. (Note: The mushrooms and red wine is a great substitute for beef stock and much healthier and tastier).

Transfer all ingredients from the pan into a baking dish. Add the mashed sweet potato over the top of the mix so it is about an inch thick.

Bake for 35 minutes. Turn the oven to broil or move the tray to the grill and grill so that the potato is slightly crisp on top. Try not to cause it to brown too much as this is kills any nutrients in the food.

Serve with some extra steamed greens for a real nutrient hit!


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