Thank you to Gluten-Free Goddess for the bases of this wonderful comfort food recipe. This recipe is gluten free, dairy free and egg free.
3 medium organic sweet potatoes, peeled & diced
Sea salt and organic ground black pepper, to taste
A dash of organic nutmeg
A drizzle of organic extra virgin olive oil, to taste
Unsweetened organic almond milk or coconut milk, as needed
Preheat oven to 350 degrees.
Boil sweet potatoes in a pot of salted water. Cook until fork tender and mashable. Drain the cooked sweet potatoes. Season with sea salt, ground pepper and nutmeg. Drizzle with a little olive oil and add several tablespoons of almond or coconut milk. Mix until smooth and fluffy.
1 1/2lbs grass fed ground beef
1 small organic onion, diced
2 small to medium organic zucchini, cut into pieces
1c organic artichoke hearts, chopped
1 (14oz) can organic fire roasted tomatoes w/ green chilies
2T organic balsamic vinegar
1 tsp dried organic thyme
1 tsp dried organic basil
1 tsp dried organic parsley
½ tsp organic ground cinnamon
Sea salt and ground organic black pepper, to taste
Sauté the ground beef in a large hot skillet until browned; pour off the fat.
Add in onions to beef and cook until onions are soft (approx. 5 minutes).
Add in the zucchini; stir and cook for a few minutes.
Add in artichokes and tomatoes.
Stir in balsamic vinegar, thyme, basil, parsley and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer.
Cook until liquid is reduced slightly. Remove from heat.
Layer beef and vegetable mixture in a casserole or baking dish. Top w/ the mashed sweet potatoes.
Bake in oven for 25-30 minutes or until bubbling and hot.