Sweet Potato & Beef Paleo Lasagne with Almond Milk Bechamel

Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Preheat the oven to the 180C.

Peel and thinly slice the sweet potato into thin strips.

Finely chop the celery.

Peel and finely chop the onion and garlic.

Peel and grate the carrot.

Heat the olive oil in a pan over medium high heat.

Add the sweet potato strips to the boiling water and cook until partly softened.

Add the celery, onion and garlic to the pan with oil and sautee until softened.

Add the carrot and continue to sautee until softened.

Add the beef mince and sautee until the mince is browned.

In another saucepan melt the butter over medium high heat.

Stir through the coconut flour so that it will form a mixture that resembles wet sand.

Whisk the almond milk into the butter-flour mixture and allow to simmer until thickened then remove from the heat.

Add the beef stock, chopped tomatoes and tomato paste to the mince and bring to the boil.

Drain the sweet potato slices.

Lower the heat and allow the beef mixture to simmer until reduced. Season with salt, pepper, oregano and chilli flakes (optional).

Remove the beef mixture from the heat.

Layer the sweet potato slices on the bottom of a casserole dish.

Layer the beef mince, followed by a layer of the almond milk bechamel.

Repeat steps, ending with a layer of almond milk bechamel as the top.

Place the paleo lasagne in the oven and bake until the sweet potato is fully softened and the top has browned.

Remove from the oven and distribute among serving plates.

Garnish with parsley.