EGG-FREE, NUT-FREE
Japanese sweet potatoes have purple/reddish skin and creamy white flesh. They’re more starchy and denser than traditional sweet potatoes, which makes this pie hearty and irresistible.
Makes 6 servings
Prep time: 25 minutes (not including broth)
Cooking time: 50 minutes
Potatoes
2 large Japanese sweet potatoes, peeled and cut into large chunks
2 tablespoons canned full-fat coconut milk
1 tablespoon coconut oil
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
Meat filling
1½ teaspoons coconut oil or ghee
4 bacon slices, finely diced
2 celery stalks, chopped
2 carrots, chopped
½ medium onion, diced
½ cup chopped white mushrooms
1½ pounds ground beef or lamb
1 teaspoon paprika
1 teaspoon sea salt
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
¾ cup Homemade Bone Broth
2 tablespoons tomato paste
1. Place the potatoes in a medium saucepan and cover with cool water. Bring the water to a boil over medium-high heat, reduce the heat to maintain a simmer, and cook the potatoes until fork-tender, 10 to 12 minutes. Drain the potatoes and transfer to a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
2. Whip the potatoes with a handheld mixer or with the stand mixer on medium-low speed until smooth, 1 to 2 minutes. With the mixer running, add the coconut milk, coconut oil, salt, and pepper and whip until combined. Set aside.
3. Preheat the oven to 375°F.
4. In a 10-inch cast-iron skillet, melt the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Set the bacon aside on a paper towel to cool.
5. Place the celery, carrots, onion, and mushrooms in the skillet and cook until the vegetables are soft, 5 to 7 minutes. Add the ground beef, paprika, salt, thyme, garlic powder, and pepper, stirring to break up and crumble the meat as it cooks. Cook until the beef is lightly browned, 7 to 8 minutes.
6. Stir in the broth and tomato paste and press the mixture down with a spatula to spread it evenly over the skillet. Cook until the liquid has reduced slightly, about 5 minutes. Remove the skillet from the heat.
7. Fold two-thirds of the bacon into the whipped potatoes. Top the meat with spoonfuls of the potatoes and gently spread the potatoes to cover the meat.
8. Sprinkle the pie with the remaining bacon and place the skillet on a baking sheet to catch any drips. Bake for 20 to 25 minutes, until the potatoes are lightly golden brown.
9. Spoon the pie directly out of the skillet to serve.
Prep ahead: Double the recipe for the potatoes and make them a day or two ahead of time as a side dish for another meal. Store the extra in an airtight container in the refrigerator until ready to use.
Change it up: To reduce the cooking time, eliminate the bacon and simply cook the vegetables in coconut oil or ghee.