Everyone has their own favourite way to make mince.
I prefer mine more tomatoey but please make your mince as long as you use whole foods where possible.
I find a lot of refined, processed, MSG loaded gravy or soup powders find their way into most mince dishes.
Rather use a herb salt and if you like tomato sauce try find an organic one or blend fresh tomatoes with 2 tsp of xylitol.
1 onion chopped
4 cloves garlic
1 tsp garam masala
Fry the above until soft
500g venison/beef/ostrich mince
Add the mince and brown
Chopped up 5 fresh tomatoes and 2 tsp of tomato paste.
Add 2 tsp xylitol
Add 5 Tbl fresh chopped herbs or 2 Tbls dried herbs
Allow to simmer for about 30mins or longer to let the flavour develop
In another pot, steam cauliflower (if you want to use cauli mash as your topping, or otherwise sweet potato & butternut or baby potatoes)
Blend cauli until smooth but still a bit chunky (i like some texture in mine)
In a dish place your mince and top with your mash.
Sprinkle grated cheese and bake until melted and golden
SASSY SIDE SALAD:
Mint, avo, sugar snap pea salad with poppy seed dressing
Dressing: juice 1 lemon (25ml)
2Tbls red wine vinegar
1 tsp dijon mustard
1 clove garlic minced
3 tbls poppy seeds
100ml olive oil
salt and pepper
Pour all the ingredients into a glass jar, tighten the lid and give it a good shake
1 ripe avo cut into chunks
200g sugar snap peas
5 spring onions thinly sliced
leaves for lettuce torn
handful of fresh mint
Combine and drizzled with dressing