Beef And Sweet Potato Casserole
3 to 4 sweet potatoes, diced
4 tbsp. olive oil
500g beef mince
1 tsp. fresh thyme, minced
1/2 tsp. paprika
1/2 tsp. cinnamon
1/4 cup almonds, chopped
1/4 cup pecans, chopped
1 egg, beaten
1/2 cup almond or coconut flour
Sea salt and freshly ground black pepper
Place diced sweet potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat.
Reduce the heat to medium and simmer 9 to 12 minutes, or until easily pierced with a fork.
Drain well, season the potatoes to taste, add the ghee, and mash to your desired consistency.
Heat a pan over medium heat.
Add the beef and cook until no longer pink, about 6 to 8 minutes, breaking meat apart while cooking.
Season the beef to taste, add the thyme, cinnamon, and paprika. Mix everything until well combined, remove from heat and set aside until it cools down a bit.
Preheat oven to 190 C
In a bowl combine the beef, almonds, pecans, almond flour and egg.
Layer the bottom of a baking dish with the mashed sweet potatoes and top with the beef and almond mixture.
Bake in the oven 15 to 20 minutes or until the top is crisp.
recipe credit: Paleo Leap