Sweet Potato and Ground Beef Pie
Ingredients
The filling
-
1
lb
grass-fed lean ground beef
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
½
tsp
Himalayan or fine sea salt
-
½
tsp
freshly cracked black pepper
-
½
tsp
freshly grated nutmeg
-
½
tsp
ground ginger
-
1
tbsp
Dijon mustard
-
1
tbsp
coconut aminos
-
½
tsp
dry chili flakes
-
5.5
oz
baby spinach leaves, chopped
-
2
cups
broccoli florets, blanched
-
½
orange
bell pepper, diced
-
2
large
portobello mushrooms, sliced
-
4
oz
semi-soft cheese, sliced (optional)
The crust and topping
-
2
medium
sweet potatoes, sliced very thinly
-
2
tbsp
ghee, melted
-
1
tsp
fresh parsley, finely chopped
-
2-3
halves
walnuts, finely chopped
Instructions
- Prepare a 9" springform pan with parchment paper and grease the sides.
- Slice sweet potatoes thinly and arrange them in the bottom and sides of the pan.
- In a skillet, cook mushrooms until golden, then set aside.
- In another skillet, cook onion and garlic until translucent, then add spices and ground beef until browned.
- Stir in mustard, coconut aminos, chili flakes, and spinach, then remove from heat.
- Blanch broccoli and spread it over the sweet potato layer in the pan.
- Layer the beef mixture on top of the broccoli, followed by cheese, mushrooms, and bell peppers.
- Add another layer of sweet potatoes on top and cover with a plate, refrigerate overnight.
- Preheat the oven to 375°F, brush the pie with melted ghee, cover with foil, and bake for 50 minutes.
- Remove foil and bake for an additional 10-15 minutes until potatoes are browned.
- Let cool for 10-15 minutes, then remove the ring and serve.
Nutrition Facts (estimated)
Servings
4
Calories
471
Total fat
27g
Total carbohydrates
25g
Total protein
34g
Sodium
758mg
Cholesterol
115mg
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