Breadfruit Pie

Prep Time: 20 mins Cook Time: 50 mins Total Time: 1 hour 10 mins Serve: 4 INGREDIENTS 1/2 breadfruit, peeled, cored and chopped in chunks 1 cup of coconut milk 500g of lean free range lamb mince, washed and drained 4 garlic cloves, minced 1 medium sized onion, sliced 1 cup of sweet red bell peppers, pulsed 1 cup of green bell peppers, pulsed 3 tbsp of organic tomato paste 1 lime, juiced 2 tsp of oregano 2 tsp of cumin 4 sprigs of fresh thyme, stem removed 2tsp of black pepper 2 tsp of paprika 2 tbsp of coconut aminos Himalayan pink salt to taste 2tbsp of coconut oil INSTRUCTIONS Preheat the oven at 190C/375F/gas mark 5 and have a deep rectangular oven proof dish ready. Begin by adding the chunks of breadfruit to a large sauce pan filled by 3/4 of water. Bring the pan to the boil then cover and reduce the heat to medium. Cook until the breadfruit is soft and tender to the touch (roughly 15-20 minutes). Once cooked drain off the excess water. Start to mash the breadfruit pieces with a potato masher, as the breadfruit begins to crush slowly work in the coconut milk. This will soften the breadfruit to a light creamy texture which is what you’re trying to achieve then set aside. On medium heat melt coconut oil in a large frying pan and begin to saute the garlic and onion for one minute or until the onions are translucent. Add the lamb mince to the pan and sear to lock in the due. As the lamb is seared use a spatula to breakdown the mince into bitesize pieces. Do note, as the colour of the meat deepens, the meat will generate it’s own fatty liquid, don’t worry about absorption, it will evaporate near the latter step of cooking. Season the meat with the cumin, tomato paste, black pepper, oregano, thyme paprika and stir and fold into the meat. Add the salt according to your taste. Now fold in the pulsed bell peppers, lime juice, coconut aminos. Give everything a good stir before lowing the heat, covering the pan and allowing to cook for another 15 minutes During this time the excess liquid should have receded, we want most of it evaporated before adding to the pie dish. If there is still a large amount of liquid left. Increase the heat to speed up the liquid absorption, make sure to stir the mince or it will burn and stick. Evenly add the mince to the bottom of the oven proof pie dish and layer with the creamed breadfruit. Work a small amount across the top of the mince meat in an even manner until it looks like an evenly layered pie. Bake in the oven for 10-12 minutes, until a light brown hue is present Remove from oven and serve accordingly – a side of vegetables. Once cooked remove pan and serve accordingly.