Prepare the Cajun Beef Filling

1. Heat the olive oil in a large, heavy-based saucepan over medium heat.
2. Add the onion, garlic and carrot. Sauté for 5–7 minutes, or until softened and translucent.
3. Add the beef and cook, breaking it up with a wooden spoon, until browned.
4. Pour in the red wine and stock, stirring well to deglaze the pan.
5. Add the Cajun seasoning, tomato paste and remaining filling ingredients. Bring to a gentle boil.
6. Reduce the heat to low and simmer gently for 45 minutes, stirring occasionally, until the sauce has thickened. Adjust seasoning to taste.

Prepare the Sweet Potato Mash

1. Bring a large saucepan of salted water to the boil.
2. Add the sweet potatoes and cook for 15–20 minutes, or until tender.
3. Drain well and mash until smooth.
4. Stir through the remaining mash ingredients and season to taste.

Make the Sweet Potato Chips

1. Peel the sweet potatoes and, using a mandolin (or the slicing side of a box grater), slice them as thinly as possible.
2. Heat the coconut oil in a small saucepan over medium heat.
3. Fry the sweet potato slices in batches until golden and crisp.
4. Remove with a slotted spoon and drain on paper towel. Sprinkle lightly with salt.

Assemble

1. Divide the Cajun beef filling between four serving plates or shallow bowls.
2. Using a lightly oiled 8 cm round cutter, press the sweet potato mash into neat discs approximately 1 cm thick. Place two discs over each serving of beef.
3. Alternatively, simply spoon the mash over the filling and smooth the surface.
4. Garnish with the crispy sweet potato chips, micro herbs and a sprinkle of shredded coconut, if using.
5. Serve immediately.