Perfect weeknight meal for St. Pat's day. Sweet potatoes mean that this one is paleo and Whole 30 friendly, plus, they add an awesome richness to the dish. See our Tip at the bottom, you can make this a day ahead!

What you need

For the Topping:
1 1/2 pound sweet potatoes, peeled and diced into 1 inch pieces
coarse salt and ground pepper
1 tablespoons Tessemae’s Slow Roasted Garlic
1 tablespoons grass fed butter
1/2 cup coconut milk (or half and half)
 
For the Filling:
1 pound ground lamb or beef
1 small yellow onion, diced
2 medium carrots, thinly sliced
2 ribs celery, thinly sliced
¾ cup Tessemae’s Ketchup
1 tablespoon Tessemae’s Slow Roasted Garlic
1 tablespoon Worcestershire sauce
½ cup frozen or blanched peas

 

What to do

1. Heat your oven to 400. Put the potatoes in a large pot, cover with cold water and add about a tablespoon of salt. Bring to a boil and cook until tender, about 12 minutes. Drain the potatoes and return to the pot. Turn the heat on low and cook for a few minutes, stirring, to get rid of any excess water in the potatoes.

2. Add the butter and Roasted Chopped Garlic to the potatoes. Mash with a potato masher until all of the ingredients are combined. With the heat still on low, add the coconut milk, stirring and mashing until the milk is combined and potatoes are steaming hot. Season with salt and pepper. Cover and set aside.

3. Place the lamb in a large skillet over medium- high heat. Cook, stirring, until the lamb is browned and some of the fat has rendered out in the pan, about 3 minutes. Stir in the onion, carrot and celery and season with salt and pepper. Cook until the veggies are tender, about 5 minutes. Stir in the Ketchup, Slow Roasted Garlic and Worcestershire until combined. Stir in the peas.

4. Pour the filling into a shallow 2-quart baking dish. Spread the potatoes on top. Bake until heated through and lightly browned, about 15 minutes.

 Tip: Make ahead- Refrigerate the pie before baking, up to 1 day. Bake, covered in foil, until warmed through, about 30 minutes. Uncover and cook until browned, about 15 minutes.

Serves 4