A hearty and flavorful bake combining creamy sweet potatoes and cauliflower with a savory beef filling, topped with Parmesan for a delightful twist.
Ingredients
2 large sweet potatoes
1 head cauliflower
2 tablespoons olive oil
2 medium carrots
1 medium onion
3 cloves garlic
1 pound ground beef
2 tablespoons tapioca starch
1.25 cups broth
1 cup peas
1 cup corn
2 tablespoons tomato paste
1 tablespoon butter
2 teaspoons salt
1 teaspoon black pepper
1/2 cup Parmesan cheese
Method
Preheat your oven to 400°F (200°C).
In a large pot, place sweet potatoes and enough water to cover them. Bring to a boil and cook for 15 minutes. Then, add the cauliflower and more water if needed; continue cooking until both are tender, about 15 more minutes. Drain and mash the vegetables with 1/4 cup of broth, butter, salt, and pepper until smooth.
In a large skillet over medium-high heat, heat olive oil. Add diced carrots and onions, sautéing until softened, about 5 minutes. Stir in minced garlic, salt, and pepper; cook for another 5 minutes. Add ground beef and cook, stirring frequently, until browned and crumbly, around 5 to 10 minutes.
Sprinkle tapioca starch over the beef mixture. Pour in 1 cup of broth, then mix in peas, corn, and tomato paste. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes. Transfer the beef mixture to a baking dish and spread it evenly. Top with the mashed sweet potato and cauliflower mixture, finishing with a sprinkle of Parmesan cheese.
Bake in the preheated oven for about 25 minutes, or until the top is lightly golden. Let the dish rest for 15 minutes before serving.
