INGREDIENTS:

  500g Biodynamic Lamb Mince (from lamb fillets)


  3 Small Organic Zucchinis, grated


  3 Medium Organic Carrots, peeled and
grated


  250g Fresh Organic Peas


  1 Organic Parsnip, peeled and grated


  1⁄2 Bunch Organic Parsley, finely chopped


  1 Teaspoon Celtic Sea Salt


  50mls Extra Virgin Olive Oil


MASH TOPPING


  4 Organic Sweet Potatoes, peeled and diced in cubes

  1 Cup of Pureharvest Organic Nature’s Soy Milk Malt-Free Gluten-Free

  1 Teaspoon of Celtic Sea Salt

  1 Tablespoon Extra Virgin Olive Oil


METHOD


PHASE ONE - PREPARATION OF MINCE


1. Sauté the lamb mince in a non-stick frying pan, until golden brown

2. When the mince has browned, add all the prepared vegetables and herbs into the
frying pan and combine thoroughly

3. Add 1⁄2 a cup of water and reduce the heat to the low setting and simmer for 30
minutes

4. After 30 minutes has lapsed, add the salt and oil into the pan. Continue cooking for another 5 minutes

5. Remove the pan from the heat and allow the mince to rest for 5 minutes


PHASE TWO - PREPARATION OF THE MASH TOPPING

1. After step 3 above (while the mince and vegetables are cooking), place the diced sweet potatoes into a saucepan and cover with filtered water

2. Bring the water to a boil and continue cooking for 10-15 minutes or until the potatoes are thoroughly cooked

3. Strain the water from the saucepan and mash the potatoes while still in the saucepan using a potato masher. Ensure the sweet potatoes are roughly mashed

4. Add the soymilk into the saucepan with the sweet potatoes and stir to combine thoroughly using a wooden spoon. While stirring the potatoes add the salt and oil and combine thoroughly 
5. Then remove the mash from the heat


PHASE THREE - ASSEMBLING THE COTTAGE PIE

1. Scoop the mince into the small dishes until the dish is half full

2. Top the mince with the mash topping, leaving 1cm from the top of the dish

3. Drizzle some olive oil over the top

4. Repeat these steps until all the mince and mash have been scooped into the
dishes

5. Place them in a pre-heated oven of 180oC for 25-30 minutes or until golden brown.