Dinner tonight was amazing. One of those where where my husband and I were Mmming over mouthfuls of food, talking about what a keeper this dish was. It was the coriander spice that made the meal. It was my take on
this recipe.
After we were done oohing and ahhing over the meal, I said to my husband that this would be a fantastic freezer meal. I used the slicing disc in my
food processor to prep the veggies, then I used the dough blade to prep the mashed sweet potatoes. It would be super easy to make ahead and freeze.
Ingredients:
Filling:
- 1/4 lb. ground beef
- 1/4 lb. ground venison
- 1 carrot, finely sliced
- 1 onion, finely sliced
- 3-4 celery sticks, finely sliced
- 1 clove of garlic, minced
- 1 tsp. ground coriander
- 1 Tbsp. ketchup
- a few dashes Worcestershire sauce
- Salt
Mashed Sweet Potatoes:
- 3 sweet potatoes, baked and mashed
- 1/2 stick butter
- salt
Instructions:
- Bake sweet potatoes on 350 for 1 hour.
- Remove and let cool.
- Sauté carrots, onions and celery in olive oil over medium heat until until the onions are translucent and carrots slightly soft.
- In a separate pan, saute ground beef and venison with garlic, salt and coriander. Cook through.
- Add Worcestershire sauce and ketchup, blend. Cook on low for 10 minutes or so.
- Meanwhile, mash sweet potatoes with butter and salt. Spoon over filling in an oven-safe dish.
- Bake for 20 minutes at 350 degrees. Optional: broil on high for 5 minutes.
- Let "set" for 5-10 minutes. Serve warm.
