• Place the ground beef/lamb in a large bowl and add all of the dry beef seasoning and green seasoning . Use your hands to fully combine all of the dry ingredients into the beef and set aside, overnight or ready to use.
• Melt the coconut oil on low-medium heat in a non stick frying pan, then add the sautee the onion, scallion and garlic for one minute before adding the cho cho, carrot and green bell pepper and stir.
• Put the lid on the pan and reduce the heat, then allow the vegetables to steam for 5 minutes. The vegetable need to soften slightly before moving onto the next step. If the ingredients begin to stick add a splash of water to release them.
• Once softened, add the ground beef to the pan, increase the heat to medium and sear the beef. make sure to fold and stir to contents so the ground beef is exposed to the bottom of the pan.
• When the beef is browned pour the chopped tomato into the pan then stir a few times before adding the sprigs of thyme.
• Bring the pan to the boil then reduce to low and cover the pan.
• Simmer for 25 minutes during this time, the tomato/excess liquid will evaporate which is required for the pie base. If there is still excess liquid in the pan, simply drain off before transferring to the pie dish/oval bowl (I used a 23cm oven pie dish).

To make the topping

• While the pan is simmering prepare the plantain topping by cutting the ends of both ends.
• Score the plantain lengthways so the skin can be peeled off, it should pull away with ease once the has been scored across.
• Add the plantain to a pot filled half way with water.
• Boil the plantain until softened (approx 12-15 minutes).
• Drain and then cool before mashing with a fork or potato masher.
• Top the beef mince evenly with the mashed plantain.
• Garnish optional herbs and serve accordingly