by Michelle Sala
Serves 6
Ingredients:
2 lbs. sweet potatoes (the light ones, not yams) or you can make a mash of celery root, parsnips, or cauliflower
1/3 cup coconut milk or cow’s milk, or half and half (If using canned coconut milk, pour contents into blend and blend the cream and water together before measuring. Use a stick blender or put directly in a blender. The extra coconut milk is great to use in your coffee and will stay blended once you’ve emulsified it in the blender.)
2 tablespoons grass-fed butter (Kerrygold) or coconut oil if preferred
1-2 tablespoons avocado oil, coconut oil or extra virgin olive oil
1 medium-large onion finely chopped
2-3 carrots, peeled & finely diced (about 1 cup)
1 cup of fresh English peas or frozen sweet peas
1 1/2 lbs. of ground lamb or ground grass-fed beef or bison
2 teaspoons fresh thyme, finely chopped or 1 teaspoon dried thyme
2 tablespoon tomato paste
Splash of dry white wine or dry vermouth (optional)
1 cup of chicken or vegetable stock (or one scoop Pure Bone Broth Protein Powder and 1 cup hot water)
1 tablespoon of arrowroot, tapioca starch or non-GMO cornstarch
Salt and Pepper to taste
Directions:
- Peel potatoes, cut into one inch cubes and steam in a steamer basket until tender (or you can boil them in salted water until tender). About 12 minutes.
- While potatoes are boiling, heat 1 tablespoon of coconut or olive oil in a large skillet or wok type pan over medium heat.
- Add onions and carrots to skillet and sauté until soft. About 7 minutes.
- Add ground meat to pan and break up with spatula. Cook until it loses color, but is not brown.
- Salt & pepper meat mixture, add thyme, tomato paste and a splash of wine. Mix well and cook until flavors are incorporated. About 5 minutes. Sprinkle arrowroot or cornstarch over meat and add stock to the pan. Let simmer a few minutes to thicken up.
- Add peas and thoroughly mix meat mixture.
- Correct seasonings and remove from heat.
- Drain potatoes and return to pan. Lightly salt potatoes, add 2 tablespoons of coconut oil (or butter if using), coconut milk (or half and half or milk if using), and a sprinkle or two of ground nutmeg. Using an electric mixer on low, beat until smooth and fluffy.
- Pour meat mixture into a baking dish and spoon large dollops of mashed potatoes over the meat mixture. Carefully fill in the potatoes without mixing in the meat mixture.
- Place baking dish on a cookie sheet with sides.
- Preheat oven to 375F and bake for 30 minutes until bubbly and potatoes are lightly browned. You can use the broiler at the end for a few minutes if necessary. Let sit for about 10 minutes before serving. Enjoy!
If you would like some gluten-free Irish Soda Bread to go with, try this recipe.
