Author: The Nourishing Place, Carol Bennett
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
- Meat Mixture
- 2 lb. ground beef
- 1 can tomatoes, diced
- 4 T. tomato paste
- 2 T. balsamic vinegar
- 1½ t. sea salt
- 1½ t. black pepper
- ½ t. cayenne pepper (optional)
- 2 T. Italian seasoning
- Mixed Vegetables
- 2 medium carrots, diced
- 1 small onion, diced
- 1 c. green beans, diced
- 2 T. avocado oil
- Whipped Sweet Potatoes
- 2 sweet potatoes, baked
- 1 T. olive oil
- ½ t. sea salt
- ½ t. black pepper
- Preheat oven to 425 degrees F. Wash and dry sweet potatoes, then wrap in foil and place in cookie sheet in oven. Bake 1 hour or until soft.
- In the meantime, brown ground beef in large skillet. When browned, add tomatoes, tomato paste, balsamic vinegar, and seasoning. Remove from pan and place in large casserole dish or 9 x 13 inch pan.
- Add carrots, onions, and green beans to same skillet and saute in avocado oil until just slightly crisp. Then place on top of beef mixture.
- After potatoes have baked, remove foil and add to mixing bowl with olive oil, sea salt and black pepper. Whip the potatoes with a mixture or by hand. Spread atop the vegetable-beef mixture. Sprinkle Italian seasoning atop the mixture.
- Bake at 350 for 30 minutes.
Recipe by The Nourishing Place at https://nourishingplace.com/?p=1336
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