| 12 | 50 | 357 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 30 min | 9 |
| 8 cup | Sweet potato (unpeeled and diced) |
| 5 tbsp | Coconut oil (divided) |
| 2 clove(s) | Garlic (minced) |
| 3 tbsp | Italian herb seasoning, McCormick |
| 1 tsp | Cumin (ground) |
| 2 cup | Yellow onion (chopped) |
| 454 gm | Lamb, ground (or other ground meat of choice) |
| 2 cup | Baby spinach |
| 1 cup chopped | Celery |
| 3 cup | Frozen peas and carrots (fresh is best if you have) |
| 2 cup | Vegetable stock/broth (home made bone broth best or Pacific organic veg broth available at Foodland Haliburton) |
| 1 1/2 tsp | Sea Salt |
In a medium pot, add sweet potatoes and cover with water. Bring to a boil, cover and cook on low for 15 minutes or until fork tender. Using an immersion blender or a food processor, puree the vegetables with 1/2 tsp salt and 3 tbsp coconut oil. Set aside.
Preheat oven to 350 degrees.
In a large pot over medium - low heat and melt the remaining oil. Add onions and garlic, herb blend , cumin and remaining 1 tsp salt. Cook for 2 minutes and then add the lamb. Cook stirring for 1 minute.
Add the spinach, carrots, peas, celery and broth and stir to combine. Cook for 10 minutes.
Transfer to a 9“ x 13” baking dish. Top with the reserved sweet potato. Score the top with a fork and bake for 30 minutes.
Move the baking dish to the top rack in the oven and broil on low for 7 minutes or until nicely browned. Serve hot.
Makes 9 servings . Keeps up to 3 days in the fridge. Freezes well.
| Meat | 0.6 |
| Vegetables | 3.4 |
