5 Sweet Potatoes 1Tbs coconut oil Pinch of salt
Pinch of Cinnamon
1 tbsp. coconut oil
1 large onion, chopped
3 cloves of garlic minced
1 lb of grass-fed ground beef
1 tsp curry powder
1 tsp turmeric
salt, pepper, garlic powder
2 stalks of celery, chopped
2 large carrots, chopped
1/2 cup chicken broth
1/2 cup full fat coconut milk 2 cups peas (fresh or frozen)
Preheat your oven to 400 degrees. Roast Sweet Potatoes in a baking sheet with aluminum foil for 60 minutes, or until the inside of the potato is easily mash-able.
Heat up a Tbsp. of coconut oil in a pan. Add in your chopped onions and your minced garlic. Allow the onions to cook down and become translucent. Add your ground beef and the seasonings to the pan. Once your ground beef is browned, add in the chopped celery and carrots. Allow it all to cook together for a few minutes. Stir it around while it simmers.
Add in the broth and coconut milk. Stir. Allow the whole thing to simmer until the liquid reduces itself. We want there to be some liquid in the pie, but we don’t want it to be soupy.
Once your potatoes are done, remove them from the oven and allow them to cool to the touch. Remove the peel from the potatoes and add into a mixing bowl with a Tbsp. of coconut oil a pinch of cinnamon and a pinch of salt. Stir and Mix until smooth.
Spread out the masked potatoes over the meat filling in an oven proof pan. Bake for 35-45 minutes in the oven. Remove from oven and serve!