1. Place potatoes, onion, garlic, 1 tsp of herb salt and some freshly ground pepper into a Thermomix bowl and chop 30 sec/speed 4.

2. Melt ghee or oil in a large frypan and add potato mixture. Stir and fry until lightly browned and cooked through, approx. 10 mins. Spread over the base of a 34 x 22 cm rectangular baking dish and set aside.

3. Place mince, sage, cayenne, 1/4 tsp oregano, tamari and tomato sauce into the Thermomix bowl and mix 10 sec/reverse/speed 3. Cook 4 mins/Varoma/reverse/speed soft with MC off (until barely cooked). Remove to a bowl and set aside.

4. Place eggs, 1 tsp herb salt, garlic powder, onion powder, and some freshly ground black pepper into the Thermomix bowl and mix 5 sec/speed 4, then drizzle half the mixture over the potatoes.

5. Sprinkle mince over the egg layer.

6. Add zucchini to the remaining egg mixture in the Thermomix bowl and chop 3 sec/speed 5. Spread over the mince layer and sprinkle with 1/4 tsp oregano and yeast flakes.

7. Cover with foil and bake in the preheated oven for 30 mins, then remove foil and bake for 30 mins, or until set and browned.

GAPS/Paleo-Friendly Variation

1. Instead of potato and sweet potato, chop 1 kg cauliflower into florets, then process in two batches in the Thermomix – 4 sec/reverse/speed 5. Stir fry with coconut oil or ghee then place into casserole dish.

2. Omit cayenne pepper if you can’t have chilli yet. Swap tamari for coconut aminos. Omit tomato sauce if not able to have tomato yet, or use homemade tomato sauce if you can. Swap savoury yeast flakes for a good sprinkle of organic herb salt.

To Prepare Ahead

Cover the casserole with foil and place in the fridge overnight. In the morning, place in a preheated 180°C oven and cook for 45 mins, then remove the foil and cook for 30 mins or until set and browned.