I’m a big fan of one dish meals. Shepherd’s pie, chicken pot pie, lasagna….the list goes on. Inspired by my favorite one dish creation, Shepherd’s Pie, I created this winner!
1 cup of chopped Kale
1 cup of baby spinach
2 cups chopped carrots
1 onion diced
1 cup frozen corn (or fresh)
1 cup frozen peas (or fresh)
1 lb grass fed beef
2 cloves of garlic, minced
4 cups of vegetable broth, beef broth, or chicken broth
1 tbsp rosemary (fresh is always better!)
Salt and pepper to taste.
4 tbsp cornstarch (or other thickener)
Preheat oven to 400 degrees. Score 6 large sweet potatoes and place on a sheet in the oven for 1 hr 15 minutes or until cooked.
In medium stock pot over medium heat add 4 cups of broth and chopped carrots, allow to simmer while preparing the add-ins.
Add 1 tbsp of coconut oil to a fry pan on medium heat. Add minced garlic. After about 2 minutes add the kale and spinach. Saute until wilted (about 4 minutes).
Transfer kale, spinach and garlic to stock pot and increase the heat to bring the contents to a light boil. Picky eater note: If your kids (or you) are going to have a problem with the kale and spinach in the dish then adjust the recipe by cooking the kale and spinach and then transfer it to a food processor or blender before adding it to the stock pot.
Once the contents begins to boil, add the corn and peas to the stock pot. Saute the diced onion in the fry pan, adding more oil if necessary. After about a minute add the beef to the pan and brown the meat. Once the meat is cooked through add the meat and the onions to the stock pot.
In a separate bowl or glass, mix the cornstarch with a little water to dissolve it. Dump the liquid into the stock pot to thicken the broth. Allow to simmer while you prepare the sweet potatoes.
Remove sweet potatoes from the oven. Carefully remove the skin from the potatoes and place the potatoes in a mixing bowl. You can use a mixer to whip them or you can simply mash them. I used 2 tbsps of butter and whipped them with the mixer.
Place the contents of the stock pot in a 9″ by 13″ pan and scoop the mashed sweet potatoes on top and spread. You can place the pan in the oven to warm it up or eat immediately!