* Could also be made in any of our baking dishes or long handled skillets
1 pound ground beef or substitute ground lamb/turkey or mushrooms for vegan or vegetarian option
2-4 medium carrots
1cup fresh green beans
1 cup diced yellow or sweet onion
2 ribs of fresh celery
2cloves of fresh garlic or 2 teaspoons garlic powder
3 Tablespoons tomato paste ( in a pinch you can use sugar free ketchup)
3/4cupveggies stock or stock of your choice ( beef, etc.)
2 teaspoons Tamari sauce or coconut aminos ( can also use regular soy sauce)
1-2 teaspoons Himalayan salt
1 teaspoon fresh cracked pepper
1 teaspoon onion powder
1-2 teaspoons dried thyme
1-2 teaspoons dried oregano
Mashed Potato Topping
6-7 small to medium Yukon Gold potatoes (Russet or Red could also work in a pinch)
1/2 cup coconut milk full fat ( you could sub for raw or regular milk)
3-4 Tablespoons ghee ( or butter)
1-2 teaspoons Himalayan salt
1/4 teaspoonsgarlic powder
Prep the Veggies
Preheat your oven to 400F.
Mince you fresh Garlic and set aside
Dice the onion, carrots, and celery in even size.
Chop the green beans into smaller pieces about a 1.2 of inch each ( a good rough chop is fine too)
Cook the Potatoes
Fill an Xtrema Stock Pot or Saucepan with water and a pinch of salt and bring to a boil on low/medium heat
Whatever kind of potato you go with you want to first wash and peel the potatoes.
Chop the potatoes into cubes for boiling
Add the potatoes to the pot of boiling water ( about 20 minutes or so )
Boil until the potatoes are cooked and tender enough that you can easily stab them with a fork ( remember we are going to mash them!)
Transfer the potatoes to large mixing bowl, add the coconut milk, ghee, and salt and pepper.
Use a potato masher or hand mixer to blend only until smooth (be careful not to over-mix).
Add more coconut milk or ghee a little at a time if needed to reach a truly creamy texture for your potato topping!
Prepare the Filling
Next, heat up your Xtrema Skillet of choice ( we used 12-inch Versa Pan) over low/medium heat.
Brown the ground beef, breaking apart as it cooks to create chunky crumbles.
Add the prepared veggies to the meat. Toss in the onion, carrot, celery, green beans, and garlic, and saute together for another 5 minutes or until evenly combined.
Stir in the veggie stock, tomato paste, herbs, and salt. Sauté and mix together for a few minutes until everything is evenly coated.
Spread the mashed potatoes on top of the meat and veggie mixture nice and evenly leaving a little space around the edge to create a crispy crust!
*Note- if you use a smaller pan, such as the 10-inch Versa, your potatoes will layer up to be a little thicker. If you want it to be less thick, use a larger pan.
Bake & Serve
Bake in the oven at 400f for 20-25 minutes or until the potatoes begin to get crispy on top. Remember in a pure ceramic pan, thing can take a little longer to crisp up because of how thick our pure ceramic material is.
Remove from the oven and let cool for a few minutes and sprinkle with fresh herbs such as thyme or rosemary and fresh cracked black pepper!
The best part of this meal is it’s a full meal in ONE pan that can be placed right from the stove to the table for a warm, healthy, and hearty weeknight or weekend meal! Serve up on plates and enjoy! Do not forget you can place the leftover right in the fridge in your Xtrema Pan as well!
about the author
Holly Jean Bergstrom is the Brand Engagement Manager at Xtrema Cookware. She is a professional makeup artist, health nut, and clean beauty advocate who spends most of her free time creating healthy recipes and dolling ladies up on their wedding days. After losing over 100lbs Holly is on a mission to show how a healthy lifestyle can change your health and change your life. Follow her journey @livefreeandveg
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.