500g lean ground beef
1/2 cup butter or margarine
1 onion, finely chopped
2 cloves garlic, crushed (or 2 tablespoons pre crushed garlic)
1/4 cup all-purpose flour
1 cup diluted beef stock (about half of the recommended powder)
2 eggs, beaten (if using egg yolks only for those under 12 months old, use 4 egg yolks)
1 teaspoon rosemary
1/4 teaspoon pepper
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
4 baked and mashed sweet potatoes
1/2 teaspoon nutmeg
Brown the beef in a large skillet then remove the beef and place it in a bowl for later.
In a medium sized saucepan, melt 1/4 cup butter and then saute the onions and garlic for until they are clear. Remove the saucepan from the stovetop and stir in flour (like you would when making a roux). Gradually stir in the beef stock. Bring the mixture to boiling, stirring constantly, until thickened. Remove from heat; cool slightly. Gradually stir in eggs (or egg yolks). Add the sauce, rosemary, and 1/8 teaspoon pepper to meat; mix well.
Preheat oven to 375 degrees F. Spray an baking pan with non-stick vegetable spray. (We like to use a light coating of pure olive oil.)
Spoon half the meat mixture into prepared pan. Arrange hard-boiled eggs, end to end, in a circle in center of pan;spread the spinach over the meat.
Puree the sweet potatoes in food processor with remaining butter, nutmeg and pepper. Spread 1 cup puree over spinach. Add the remaining meat mixture and then spread over the remaining pureed sweet potatoes.
Bake for 35 minutes or until heated through.
