I found this recipe from another blog and fell in love immediately! I tweaked it a bit, mostly added more garlic (of course!), and it has become a staple in my kitchen. It is very filling and a great cold-weather dish. Just like most of my recipes, you can change or add things to your liking or what you have on hand.
I based this recipe from The Real Food Dietitians.
Details
6 servings
10 minutes
30 minutues
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Ingredients for the beef base
1 tbsp olive oil
1 green pepper, chopped
1/2 onion, chopped
4 oz mushrooms, sliced thin or chopped
2 tbsp garlic, chopped
1 big carrot or 2 small carrots, peeled and chopped
1 pound ground beef
1 tsp salt, 1/2 tsp pepper
2 tbsp tomato paste
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp chili powder
Ingredients for the sweet potato topping
1 large sweet potato, peeled, and cooked until soft
1 tsp salt
1/2 tsp pepper
1 big tbsp coconut oil
1/2 tsp chili powder
Directions
- Heat oven to 400 degrees.
- Heat 1 tbsp olive oil in an oven safe skillet over medium heat. Add chopped carrots, onion, and green pepper. Saute for about 5-7 minutes. Then add mushrooms and garlic. Saute for another 3-4 minutes.
- Add ground beef and cook until beef is browned. Then add rosemary, thyme, chili powder, salt and pepper, and tomato paste. Mix together and cook a few minutes longer until everything is incorporated.
- Meanwhile, make the sweet potato topping. Mash together: sweet potato, salt and pepper, chili powder, and coconut oil. Taste and add more salt as needed. (See my tip below on an easy and fast way to cook a potato!)
- Spread the sweet potato mixture over the beef mixture in the skillet (sort of like layers of a pie or cake). Bake in oven until mixture starts to bubble up.
- Enjoy!
Tips:
- For a fast way to cook a potato (sweet or other), after peeling, poke holes in a potato and microwave using the potato setting. If you don’t have a potato setting typically it is 6-8 minutes per potato depending on the size of the potato.
