2 pounds of ground beef or ground turkey (I actually used a pound of each)
1 sweet onion, chopped
2 carrots, peeled and chopped
A handful or so of snap peas, chopped
5 or so large mushrooms, chopped
half a small cabbage, chopped
2 cloves of garlic, chopped
½ teaspoon or so each of of rosemary, oregano, sea salt, and pepper
Tomatoes (I used two jars that I had canned)
¼ cup ketchup
2 teaspoons of Worcestershire sauce
2 tablespoon coconut oil, divided
3 sweet potatoes, peeled and chopped
¼ cup pastured butter (if you are omitting dairy then this can probably be omitted altogether without a substitution)
¼ cup or so of coconut milk
Heat oven to 350 degrees.
Put the sweet potatoes in a pot of water and turn on high to get them boiling until they are fairly soft. In the meantime, get all veggies chopped.
In one pan melt 1 tablespoon of coconut oil and cook the ground beef and turkey.
In another pan, melt 1 tablespoon of coconut oil and toss in the garlic, onions, carrots, peas, mushrooms, cabbage as they are chopped. Then add in the spices and stir them in.
Once meat is cooked, drain.
Once veggies are fairly soft, drain if needed and then add them to the meat mixture. Mix thoroughly and then mix in the tomatoes, ketchup, and Worcestershire sauce.
Let filling simmer for 5 minutes or so and then transfer to a 13 x 9 pan. You may need to use a slotted spoon so that not all liquid is transferred.
Next, drain the sweet potatoes and then throw in the butter and coconut milk and mix until all lumps are gone.
Spread potatoes on top of the filling.
Bake for 30 minutes or until you can see the bottom bubbling and potatoes are set. This is great to feed a large crowd. If not, transfer leftover to containers for lunch the next day and/or freeze some and heat up another day!