1-1/4tspsalt3/4 tsp for meat mixture and remaining ½ tsp for the potatoes
2tbspAll purpose flour or brown rice flourWe use gluten-free flour
1/2cupsodium-reduced beef brothCan also subsitute a bouillon cube if you don't have broth
1 ½tspcoconut aminos
1 ½tspapple cider vinegar
4lb1.8 kg sweet potatoes, (about 3) peeled and coarsely chopped so they cook faster
1/3cupmilkI use 3.8%
In Dutch oven, cook beef over medium heat, breaking up with spoon, until browned, about 10 minutes. Stir in tomato paste; cook, stirring, for 1 minute. Stir in garlic, celery, onions, carrots, turnip, red pepper, bay leaves, 3/4 tsp of the salt, thyme, pepper and nutmeg. Cook, stirring occasionally, until vegetables are tender, about 15 minutes. Mix together beef broth, water, coconut aminos and apple cider vinegar. Stir in flour to make a slurry. Add it to the pan, stir and cook for 1 minute. Stir in frozen peas and let mixture simmer for another 3 minutes. Discard bay leaves.
Divide between two 8-inch (2 L) square baking dishes. Meanwhile, in large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes. Drain and return to pot over medium heat; cook, stirring, until dry, about 1 minute. Stir in goat milk, goat butter and remaining salt; and mash in the pot until smooth. Either spread sweet potatoes evenly with an offset spatula or pipe them over the beef mixture.
Bake 1 of the pies (or individual ramekins) in 350°F (180°C) oven until bubbly, about 30 minutes. If desired, put under the broiler for another 5 minutes to brown, making sure the potatoes don’t burn. (Make-ahead: Cover remaining pie with plastic wrap then foil and freeze for up to 1 month. Bake, uncovered and frozen, in 350°F/180°C oven for 50 to 60 minutes.)
Recipe Source: The Unknown Chef at Birdzofafeather.ca