Posted on 21 February 2015
I decided to try my own version of a recipe I saw a while back thats a cross between a lasagne and a primal shepherds pie. Instead of pasta sheets I used sweet potato and instead of the white lasagne sauce I used blended eggs and made this delicious paleo layered dish.
750g Lean mince beef
5 sweet potatoes (or 3 large)
I red onion chopped (or half a bag of frozen red onions)
3 cloves of garlic
1 tin chopped plum tomatos
6 rashers bacon (fat trimmed off)
Pink Himalayan rock salt
Cracked black pepper.
All purpose seasoning
Peel sweet potatos and slice into thin slices. If they are very tough to slice you can either boil them for 5 mins or microwave for 3 mins just to soften and allow slicing.
Add mince beef to frying pan and brown. Drain off any excess fat.
Add chopped red onions.
Add tinned tomatoes
Season with salt, pepper and any other seasoning that works for you. I used all purpose seasoning as it combines all the spices that I enjoy.
Add half a cup of water and stir into the mixture.
Simmer for 10 mins, whilst simmering add 6 rashers of trimmed and diced bacon to a frying pan and fry until crispy.
Add 8 eggs to a blender, I used my Nutri Ninja bullet and blended to a liquid.
Grease up slow cook crock pot with coconut oil.
Layer the bottom of cooker with sweet potatos.
Add a layer of the beef mix.
Sprinkle some bacon on top of beef mix.
Pour some liquid egg on top of the mixture.
Continue layering until all of the mixture has been used up.
Finish with a layer of sweet potato and pour the remainder of the blended egg over the top.
This will seep into the dish and bind everything together.
Add some salt and pepper to the top layer.
Cook for around 6 hours.
This dish can be served hot immediately or you can remove the pot from heat and chill it so that you have a cold layered dish that you can serve with salad.