Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and chopped
- 1 tbsp coconut milk
- Salt to taste
- 1 tbsp avocado oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 lb ground beef
- 1/2 tsp black pepper (omit for AIP)
- 1 tsp dried rosemary
- 1 tbsp coconut aminos
- 1 tbsp tomato paste (sub this for AIP)
- 1 tbsp parsley, chopped.
Instructions
- Preheat the oven to 350 F and grease an 8×8″ baking dish with oil. Set aside.
- Add the sweet potato to a medium pot and cover with water. Bring to a boil for 10-12 minutes or until the sweet potatoes are fork-tender. Strain the water and mash the potatoes with coconut milk and salt. Set aside.
- Using a large, deep skillet heat the oil over medium heat. Add the onions, garlic, carrots, and celery and cook for 3 minutes or until lightly fork tender.
- Add the ground beef to the pan and crumble until browned. Season with salt, pepper, rosemary, and stir in the coconut amios and tomato paste.
- Spoon the filling into the base of the greased baking dish. Spoon the sweet potato mixture over the filling until even. Use a fork to add a pattern, or a spoon to swirl the top if desired.
- Bake in the preheated oven for 30 minutes or until the top is lighlty crisp.
- Serve topped with chopped parsley.
Notes
To make a freezer meal, assemble as directed and allow to cool entirely before wrapping tightly and freezing. Transfer to the fridge overnight and bake as directed for 30-50 minutes (time will vary depending on whether or not the pie is still partially frozen) until totally cooked through.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 261
- Fat: 7.8g
- Carbohydrates: 20.2g
- Fiber: 3.4g
- Protein: 26.8g