• 3 medium Japanese sweet potatoes, peeled and cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic (minced)
  • 2 large carrots, diced
  • 2 stalks celery, trimmed and diced
  • 1 pound ground grass fed beef
  • 1 teaspoon Penzeys Mural of Flavor herb mix (or preferred herbs and spices)
  • 3 tablespoons Penzeys Fox Point herb mix (or preferred herbs and spices)
  • 1/2 teaspoon Sea Salt
  • 1-2 cups organic beef broth, divided
  • 4 ounces tomato paste
  • sea salt and ground black pepper
8 Servings
Servings 8 servings


  • Steam the Japanese sweet potatoes over boiling water in a covered pot until tender, about 15 to 20 minutes. Remove and drain; set aside.
  • To make the meat filling, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the onion, garlic, carrots, and celery and saute for about 10 minutes, stirring occasionally.
  • Add the ground beef, Mural of Flavor herb mix, and 1/2 teaspoon of sea salt. Saute, gently breaking up the meat and turning, until it is browned. Add 1 cup of beef broth and the tomato paste. Stir until well combined and transfer the mixture into a 9-by-13 inch casserole dish.
  • Heat oven to 350 F.
  • To prepare the potato topping, add the Fox Point herb blend and 1/2 cup of beef broth. Using a hand mixer, mash until smooth, adding more broth as needed. The potatoes should not be too dry. Add sea salt and pepper to taste.
  • Spoon the potato mixture over the meat mixture and bake uncovered for 45 to 60 minutes. The potatoes should be nicely browned.