Prep: 25 mins ● Cook: 20 mins ● Total Time: 45 mins ● Serves: 4
The BioHax Edit
When comfort food ditches the beige carbs and cleans up its act, this is the result.
It’s your mum’s Shepherd’s Pie, but biohacked. We’ve kept the flavour, ditched the dairy, and loaded it with fibre, spice, and smug weeknight satisfaction. Sweet potato on top keeps it gut-friendly, but if you’re riding for white spuds, you do you.
Ingredients
Filling
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500g grass-fed beef or organic lamb mince
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2 medium organic carrots, chopped
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1 red or green organic capsicum, chopped
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1 small organic onion, chopped
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1 cup organic mushrooms, diced
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2 organic celery stalks, diced
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4 organic garlic cloves, minced
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1 tsp chilli or cayenne pepper
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½ tsp dried rosemary or herb of choice
- ¼ tsp Celtic Sea Salt → [Shop BioHax Celtic Sea Salt]
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¼ tsp black pepper
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1 tsp dry mustard (optional)
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85g tomato paste
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¼ cup beef bone broth
Topping
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2 large sweet potatoes, peeled and cubed (approx. 5 cups)
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1 Tbsp coconut oil
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½ tsp chilli or cayenne pepper
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¼ tsp Celtic Sea Salt → [Shop BioHax Celtic Sea Salt]
Instructions
1. Build the Base
Preheat oven to 190°C.
In a large skillet, brown the mince with all the chopped veggies and garlic over medium heat. Cook for about 15 minutes, until the carrots are soft. Stir in tomato paste, broth, herbs and seasoning.
2. Make the Topping
Bake or steam the sweet potatoes until fork-tender.
Blend with coconut oil, chilli powder, and salt until smooth.
Note: White potatoes need the old-school hand mash, don’t blend.
3. Assemble + Bake
Layer the meat mix into a 9x9” dish or 10” skillet.
Spread mash evenly over the top. Sprinkle with extra chilli if you're game.
Bake for 10 minutes. Serve warm.
Nutrition (per serve)
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Calories: 394
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Protein: 26g
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Carbohydrates: 40g
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Fibre: 16g
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Sugar: 7g
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Fat: 16g
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Sodium: 350mg
