Ingredients
Scale
- 2 lbs white sweet potato, peeled and chopped
- 1/2 cup coconut milk
- 1 tsp sea salt, divided
- 1 lb ground lamb
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp avocado oil
- 2 yellow onions, halved and thinly sliced
- 1/3 cup beef broth
- 1 tbsp coconut aminos
- 1 tsp thyme leaves (plus extra for garnish)
- 1/2 cup shredded swiss cheese
Instructions
- Fill a large pot of water two-thirds of the way with water and bring to a low boil. Add the sweet potato to the water and boil until fork tender. Strain and use a potato masher to mash with the coconut milk until fully mashed and creamy. Lightly salt and set aside.
- Add the ground lamb to a large skillet and season with salt, pepper and garlic powder. Crumble and cook through, setting the ground lamb aside. Clean out the pan.
- Heat the oil in a large, oven-safe pan on low heat and add the onions. Saute on low for 10 minutes, stirring every few minutes. Add salt at the 10-minute mark and continue to cook for another 20 minutes, stirring every few minutes, until the onions are soft and caramelized.
- Add the broth and coconut aminos to the pan, scraping up any browned bits at the bottom of the pan. Bring to a low simmer and add the cooked lamb and thyme. Stir to combine for 3 minutes and remove from the heat.
- Preheat the oven to 400 F and carefully spoon the cooked sweet potato over the skillet, evenly spreading to cover the pan.
- Transfer to the preheated oven and bake for 30 minutes uncovered. Add the shredded cheese and cook for another 10 minutes to brown the top.
- Serve topped with thyme leaves!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 minutes
- Cook Time: 80 mins
- Category: Main Dishes
- Method: Stovetop, Oven
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Fat: 29.1g
- Carbohydrates: 44.7g
- Fiber: 6.6g
- Protein: 19.3g