4 largesweet potatoes or Yukon gold potates, peeled and cut
1egg
¼cupdairy free milksuggestion in the post
2tablespoondairy free buttersuggestion in post
1 teaspoonrosemary
¼teaspooncayenne
¼teaspoonsalt
¼teaspoonpepper
Instructions
Preheat oven to 350° F.
Place potatoes in boiling water. After they are tender, drain.
While potatoes boil, heat oil in the bottom of a large, deep skillet on medium heat. Add in the onion and garlic. Once the onion is translucent add in the ground beef.
After the ground beef has browned, drain off extra fat. Add in remaining meat mixture ingredients and stir well. Place a lid on skillet and medium heat. Simmer for 25-30 mins while veggies soften and flavors mix. You'll find the mixture will thicken.
After veggies have softened transfer the meat mixture to a 9 x13-inch baking pan.
Place the drained potatoes in a large mixing bowl. Add in the egg, dairy free milk and butter, and spices. Using a handheld mixer blend the potatoes until combined. Be careful not to over mix.
Place creamy mashed potatoes on top of ground beef mixture with a spatula. Spread evenly.
Bake uncovered for 20 minutes until hot and bubbly. Remove from oven and let sit for 5 minutes.
Optional: Place mashed potatoes in a pastry bag with a large decorative tip such as a Wilton 6B. Design potato swirls over meat mixture.
Garnish with a rosemary twig or fresh parsley.
Cover and refrigerate leftovers up to 3 days. Leftovers are super delicious too.
For a smaller serving size of this recipe, half the ingredient measurements and prepare in an 8x8-inch baking pan. Adjust baking time as needed.