3 sweet potatoes, peeled and cut into 1 inch cubes
1 lb grass-fed ground beef
3–4 T Olive Oil
3 T Ghee
1 yellow onion, diced
1 large shallot, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely diced
2 carrots, cut into small pieces
1/2 T chipotle chili powder
2 1/2 T chili powder
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp pepper
1/2 tsp italian seasoning
1/4 tsp oregano
1/3 c tomato paste
Chopped parsley, as garnish
Preheat oven to 400 and line a large baking sheet with parchment paper and grease a large cast iron skillet.
Toss sweet potatoes with 2-3 T olive oil, 3/4 tsp salt and 1/2 tsp pepper. Place onto parchment lined baking sheet and roast for 25-35 minutes, until nicely roasted and toothpick inserts easily.
Meanwhile, heat remaining 2 T oil in a large skillet. Once oil is hot, add onion, shallot, garlic, bell pepper, and carrots. Cook for 8-10 minutes, stirring every few minutes, until carrots are tender.
In a separate skillet, brown the beef until totally browned and cooked through. Add to onion mixture.
Add spices and tomato paste to skillet, reduce heat to medium-low, and stir to combine.
When potatoes are done roasting, add to blender or food processor with Ghee and pulse until smooth & creamy. Set aside.
Option to leave beef mixture in the cast iron skillet and cook in that, otherwise, transfer to a greased casserole dish.
Spread sweet potato mash over beef mixture, and using a large spoon, create peaks in the mash.
Bake covered for 15 minutes, uncover and bake an additional 20 minutes. I like to broil for the last 2 minutes to crisp those taters up a bit.