The one thing I miss being paleo, is that it cuts my list of old favourite comfort foods in half. All of the recipes that my mother and Nana have passed down to me are in an old pink photo album (my university cookbook) that I know I’ll never be able to use again. The brightside is that I get to re-invent these old classics, making them tastier, and healthier.

Okay, so they’re not the same Yukon-gold mashed potatoes that my Nana used, nor do I use easy shortcuts like canned tomatoes or the bag of frozen mixed veggies, but it sure is hearty! And you get the satisfaction of making a tasty meal and made from quality ingredients.

This is another dish that’s great for winter. I know it seems like a lot of ingredients, but you can also modify the vegetables for what you have on hand. I like to think of lean ground beef as a household staple. Every time I visit my meat guy in Georgetown, I make sure to grab a pound or two of it and freeze it if need be. Ground beef is easy to make into a one-dish dinner and here’s the proof:

1 tsp coconut oil
¼ cup onions or shallots, finely chopped
2 cloves garlic, finely chopped
1 lb lean ground beef
2 tsp dried herbs (basil, oregano, thyme, rosemary)
1 package of grape tomatoes, cut into quarters
¾ cup green beans, chopped (use either fresh, or the organic ones in the freezer section)
2 large or 3 small carrots, peeled and chopped
2 small or 1 large parsnip(s), peeled and chopped
1 turnip, peeled and chopped
4 large sweet potatoes, peeled and chopped into 1-inch cubes
paprika
salt and pepper
cayenne (optional)

Heat oil in a large pot or deep skillet on medium heat. Add onions and garlic and sauté for 5 minutes or until onions are soft. Add ground beef and brown. Then add dried herbs. Stir to combine.

Add tomatoes, green beans, carrots, parsnips and turnip. Stir to combine Cover and simmer on low heat for 30 minutes. Season lightly with salt, pepper and cayenne.

Preheat oven to 350°C. Meanwhile, steam sweet potatoes in a pot for 15-20 minutes or until soft. Mash and set aside.

Place beef and vegetable mixture into a 8 x10 (or similar) casserole dish. Top with mashed sweet potatoes and sprinkle with paprika. Bake for 30-40 minutes, until the top of potatoes are crisp and golden (although, yes, I know they’re already orange because they’re sweet potatoes).