- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh sage leaves
- 600g lean beef mince
- 1 brown onion, halved, sliced
- 2 garlic cloves, crushed
- Large pinch of ground cloves
- 1 large zucchini, chopped
- 1 red capsicum, cut into 1cm dice
- 2 tablespoons plain flour
- 1 tablespoon tomato paste
- 2 cups Massel beef stock
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup chopped fresh basil leaves
- Extra 1 tablespoon chopped fresh sage leaves
- 800g orange sweet potato, peeled, chopped
Maple Pecan Topping
- 1 cup pecans
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- Step 1Preheat oven to 200°C/180°C fan-forced. Heat oil in a large, deep frying pan over medium-high heat. Add sage leaves in 2 batches. Cook for 1 minute or until crisp. Using a slotted spoon, transfer to paper towel to drain. Set aside.
- Step 2Add mince to pan. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion, garlic and cloves. Cook for 3 minutes or until onion just softens. Add zucchini and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
- Step 3Add flour. Cook, stirring, for 2 minutes. Add paste, stock, soy sauce and sugar. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until mixture bubbles and thickens. Season. Stir in thyme, basil and extra sage. Cool 10 minutes.
- Step 4Meanwhile, place sweet potato and 1 tablespoon of water in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Roughly mash. Season with salt and pepper.
- Step 5Make Maple Pecan Topping Combine pecans, sugar, cinnamon and maple syrup in a bowl. Season with salt and pepper.
- Step 6Transfer mince mixture to a 6cm-deep (8-cup-capacity) baking dish. Top with mash and pecan topping. Bake for 20 minutes or until pecans are caramelised. Stand for 10 minutes. Serve topped with crispy sage.
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Amira Georgy
- Image credit: Craig Wall
- Publication: Super Food Ideas