Comfort food at it’s finest. It’s been a dark cool day here, and I wanted to put something easy and warm on the table for dinner. This is packed full of veggies with some lean beef. I’ve used sweet potatoes over regular potatoes because they are so good for you, and I think they add that little extra flavor.
1 pound lean beef
3 medium sized sweet potatoes, peeled and cut
2 cups corn
2 cups peas
1/2 onion, diced
2 medium sized carrots
1/4 cup vegetable stock
1 large egg
1 garlic clove, minced
1/8 teaspoon cinnamon
salt and pepper, to taste
Preheat the oven to 400F, and prepare a medium sized pot of water to boil. Peel and cut the sweet potatoes up first, and place them in the pot of water with a bit of salt. Place the onion and garlic in a medium sized skillet and cook until onions are starting to become opaque. Place the beef in the pan with a bit of salt and cook with the onions and garlic until no longer pink. Drain any excess fat.
Place the beef mixture in a large baking pan, I used an 11×9 size. Mix in the carrots, peas, and corn. Drain the water out of the large pan once the potatoes are soft, add the egg and mash it together. (The egg will act as a binding agent.) Spread the potatoes over top the meat and vegetables. Sprinkle the cinnamon over the top and place in the oven for about 25 minutes. The potatoes will be starting to brown when it’s done.
Will serve 6+, and reheats great for tomorrow’s lunch!