Scale
Ingredients
- 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
Instructions
- 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.
- Garnish with fresh parsley and serve.
