Sweet Potato Chicken Shepherd’s Pie recipe

Peel and chop the sweet potatoes into medium cubes. Place them in a microwave-safe ceramic or glass dish, sprinkle with a few drops of water, and cover with a plate. Microwave on high for about 6 minutes. Check with a fork to see if they are tender (or steam them). Once tender, transfer to a food processor and blend with olive oil, water, green banana biomass, cauliflower, and season with salt, pepper, and nutmeg. Set aside.

Wash the cauliflower and separate it into florets. Place it in a microwave-safe dish, add a few drops of water, and cover with a plate. Microwave on high for about 4 minutes until soft enough to process. Transfer cooked cauliflower to the food processor and blend with water. Add the chopped tomato, turmeric, and adjust with salt. Set aside.

For the shredded chicken filling, heat a large pan and add oil. As the oil heats up, sauté the garlic until browned. Then add the onion and sauté until translucent. Add the shredded chicken and the reserved cauliflower sauce. Let it simmer to remove the raw tomato taste. Adjust the seasonings with salt, pepper, and cumin. Finish with chopped green onion.

To assemble the Sweet Potato and Chicken Shepherd's Pie, in a baking dish (23x30 cm), add 2/3 of the chicken filling. Cover with the sweet potato puree, spreading first with a spoon, then use a fork to create lines across the surface for an appealing effect. Finish with a bit of grated cheese (approximately 50 grams). Bake in a preheated oven at 460°F for about 20-30 minutes, or until the top is lightly golden.