| 14 | 90 | 279 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h 10 min | 10 |
| 8 potato | Potato (peeled and chopped) |
| 1/4 cup | Coconut milk, sweetened (full-fat) |
| 2 tbsp | Coconut oil |
| 2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 1 kg | Beef, ground, extra lean (grass-fed - organic) |
| 1/2 tbsp | Oregano, dried |
| 1/2 tbsp | Parsley, dried |
| 1/2 tbsp, leaves | Basil, dried |
| 1/2 tbsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 2 cup | Cream of mushroom soup, canned, condensed (pureed - organic, gluten-free) |
| 1 cup | Frozen green peas |
| 1 cup | Frozen yellow corn kernels (organic) |
1. Preheat the oven to 380 degrees F.
2. Bring potatoes to a boil in a large pot of water. Cook for 20 minutes or until you can easily pierce the potatoes with a fork.
3. Strain the water off the potatoes and mash the potatoes along with the coconut milk, coconut oil, sea salt, and pepper, until completely combined and smooth. Set aside.
4. Warm a large frying pan over medium-high heat. Add the ground beef or turkey, breaking it into small pieces with a wooden spoon. Season with oregano, parsley, basil, sea salt, and freshly ground pepper. Continue to cook until evenly browned and no pink remains.
5. Drain meat (if using beef) and spread over the bottom of a deep baking pan. Pour mushroom soup over the beef. Spread frozen corn and peas evenly over the top of the beef.
6. Top with mashed potatoes and bake for 30-35 minutes. Serve warm.
Other filling ideas - carrots, green beans, mushrooms
Beef
is a great source of protein and B12!
| Meat | 1.3 |
| Meat Alternative | 0.1 |
| Vegetables | 1.5 |
