Ingredients

• 500 grams grass-fed lean ground beef
• 1 medium onion chopped
• 2 garlic cloves minced
• 1/2 tsp Himalayan or fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• 1 tbsp soy sauce
• 1/2 tsp dry chili flakes
• 100 grams baby spinach leaves chopped
• 2 cups broccoli florets only, blanched
• 1/2 orange bell pepper diced
• 2 large portobello mushrooms stems removed and sliced thickly
• 80 grams semi-soft cheese of your choice, sliced
• 2 medium sweet potatoes sliced very thinly
• Salt and pepper to adjust seasoning
• 2 tbsp ghee melted
• 1 tsp fresh parsley finely chopped
• 2-3 walnut halves finely chopped

Instructions

1. Line the bottom of a 9″ springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
2. Grease the sides of the pan with any healthy and heat resistant fat you prefer.
3. With the help of a mandolin, slice the sweet potatoes thinly enough that, if you pinch them between your fingers and have both “ends” meet, they will not snap.
4. Cover the bottom of the springform pan with slices of sweet potatoes, arranging them in a circular fashion, each slice slightly overlapping the previous one; Then go around the side so it gets completely covered, too. Use clean paper or hair clips to help hold the slices in place against the side of the pan.
   In a large skillet set over medium-high heat, melt some cooking fat until it gets nice and hot then add the mushroom slices. Sprinkle with a little bit of salt and pepper and cook for about 3-4 minutes per side or until slightly golden.
5. Meanwhile, in a large heavy skillet set over medium-high heat, melt some more cooking fat and throw in the onion and garlic. Cook for a few minutes until the onion turns translucent then add the salt, pepper, ginger and nutmeg. Stir and continue cooking for a few seconds then add the ground beef. Resume cooking until the ground beef is completely brown add the soy sauce and chili flakes. Throw in the chopped spinach, stir well for a final time then kill the heat and set aside.
6. Give the broccoli florets a quick steam bath by setting them over boiling water or place them in the microwave, partly covered, with a few tablespoons of water for about one minute. You only want to blanch the broccoli, not cook it all the way through.
7. Drain really well and spread the broccoli florets at the bottom of the pan, right over the slices of sweet potatoes.
8. Top with the ground beef mixture, followed by cheese, portobello mushrooms and bell peppers.
9. Arrange another layer of sweet potatoes like you did for the bottom then place a snugly fitting plate on top, being careful to also include the potatoes that are standing on the side, so they fold nicely over the top of the pie. Cover with a piece of plastic film then place a weight over the pie and refrigerate overnight.
10. Preheat the oven to 180C. Brush melted ghee all over the top of the pie, cover with aluminium foil and place it in the oven for 50 minutes. After that time, remove the foil and continue baking for another 10 to 15 minutes or until the potatoes turn brown on the edges.
11. Place on a cooling rack to cool for 10-15 minutes then run a rubber spatula very delicately along the side just to make sure that none of the potato slices are stuck. Remove the ring then carefully slide the pie onto a serving plate by pulling on the parchment paper. Do not remove the paper from underneath the pie.
12. Brush with a little more melted ghee, if desired. Garnish with chopped walnuts and fresh parsley and serve.