The Real Food RDS

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Swtposhpe - Recipes
1.00 LBS
Prep time
25 mins
Cook time
15 mins
Total time
40 mins
A hearty and satisfying meal for the entire family to enjoy. This dish freezes well, so go ahead and double the recipe and freeze half for a future meal. Having a freezer full of already prepared meals makes for easy weeknight dinners. Feel free to substitute regular potatoes for the sweet potatoes if you wish.
Author: The Real Food Dietitians
Recipe type: Main Entree - Paleo - Whole 30
Serves: 4 servings
Pie Filling:
  • 1 lb. grass-fed ground beef
  • 2 medium carrots, peeled and chopped
  • ½ green pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • ½ tsp. dried rosemary
  • ¾ tsp. chili powder
  • ¼ tsp. sea salt or to taste
  • ¼ tsp. black pepper
  • 3 oz. tomato paste (about 6 Tbsp.) (such as Muir Glen)
  • 1 Tbsp. flaxseed meal (such as Bob's Red Mill) + 2 Tbsp. water (may substitute 1 egg white)
Sweet Potato Topping:
  • 2 medium sweet potatoes, peeled and cubed (~3 ½-4 cups cubed)
  • 1 Tbsp. coconut oil or butter
  • ½ tsp chili powder
  • ¼ tsp. sea salt
  1. Preheat oven to 375℉.
  2. Combine the flaxseed meal with water and set aside.
  3. In a skillet on medium heat. Begin to brown ground beef.
  4. Once beef is partially browned, add chopped carrots, onions, peppers and minced garlic.
  5. Cook on medium heat until carrots are soft, about 10 minutes. You may begin making the topping while the meat filling cooks.
  6. Once the carrots are soft, stir in tomato paste, flax gel, seasonings salt and pepper.
  7. For the topping: Steam or bake (at 375℉.) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth.
  8. Final step: transfer the meat filling to a casserole dish (9 x 9 inch dish will work) and top the meat filling with the Sweet Potato Mash.
  9. Bake for 15 minutes. Remove from oven and serve.
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Serving size: ¼ of recipe Calories: 394 Fat: 16 g Carbohydrates: 40 g Sugar: 17 g Sodium: 350 mg Fiber: 8 g Protein: 26 g