Sweet Potato and Quinoa Topped Shepards Pie

SWEET POTATO AND QUINOA TOPPED SHEPARDS PIE 


Ingredients

PIE FILLING
1kg mince
1 onion
teaspoon of garlic
pinch of salt and pepper each
parsley
cumin
coriander
teaspoon of brown sugar
tablespoon of BBQ sauce
diced celery
grated carrot
2 beef stock cubes

SWEET POTATO AND QUINOA TOP
2 sweet potatoes
2 tbs extra virgin olive oil
400g of quinoa
1/4 red onion finely chopped
1 teaspoon of crushed garlic
1 tsp ground cumin
1 reaspoon of chilli flakes
salt and pepper


^The Sweet Potato and Quinoa Top is the recipe for Lola Berry's "sweet potato and quinoa patties" without the tahini and lime dressing, found in the Good Food section of the SMH
 http://www.goodfood.com.au/good-food/cook/lola-berrys-sweet-potato-and-quinoa-patties-with-green-tahini-and-lime-dressing-recipe-20150209-135pnc.html


Method

Sweet Potato and Quinoa Mix

1. Arrange the  sweet potato pieces on a baking tray, drizzle with 1 tablespoon of olive oil and bake for 20 minutes. At the same time, put 750 millilitres of water and the quinoa in a saucepan over a medium-high heat, bring it to the boil, then simmer for 15 minutes or until the quinoa is cooked and all the liquid is gone.

3. When the spuds are cooked, pop them into a large mixing bowl, add the  cooked quinoa and use a fork to mash everything together. Add the onion, garlic, cumin and chilli to the mix and season with salt and pepper.

Pie Filling

1. Dice onion and cook on saucepan with garlic until golden.

2. Add mince to the onion and garlic mix, and cook until just brown, turning well whilst also adding 3/4 cup of water and a 2 beef stock cubes. 

3. Whilst beef is browning add the the spices and BBQ sauce aswell as fold through the grated carrot and diced celery. 

4. Transfer the beef filling into a casserole dish, and top with the sweet potato and quinoa mix. Sprinkle with 1/2 to 1 cup of grated cheese. 

5. Cook at 180 degrees celcius for 10 minutes to brown. If not browned after 10 minutes, turn the heat up to 220 and watch closely.