A personal chef service

Recipe of the month

Ingredients:

3 large white sweet potatoes, peeled and cut into chunks
¼ c. full fat coconut milk (from a can)
2 T. Olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 large carrots, diced
2 ribs celery, diced
1 lb. ground beef or ground turkey
¼ c. chopped mixed herbs of your choice (I use a combo of shallots, chives, rosemary and sage)
S&P to taste (omit pepper for AIP)
1-2 c. beef broth, divided
4 oz. tomato paste (use a slurry of 1 T. arrowroot starch and 3 T. beef broth for AIP)
3T. minced scallions or chives

Directions:

Boil the potatoes in salted water, covered, until very tender about 15 minutes.
Preheat oven to 350°.
While the potatoes are boiling, heat olive oil in a large skillet over medium-high heat. Add onion, garlic, carrots, and celery and sauté about 10 minutes until soft. Add ground meat, herbs and S&P. Sauté and gently break up meat until it is browned.
Add tomato paste and stir well to incorporate. Add 1 c. beef broth. Stir well and transfer into a 9x13” casserole dish.
To prepare potato topping: Drain potatoes and transfer to a bowl. Add coconut milk and scallions and/or chives. Using a stand or hand mixer, combine all ingredients until potatoes are nice and smooth. You can add a little of the reserved beef broth if you need more liquid. Season with S&P Spoon potato mixture over the ground beef mixture in the casserole dish.
Bake for 45 minutes. The potatoes should be nicely browned on top