Servings: 8 1x
Ingredients
For the Potatoes:
- 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 2-inch cubes
- 4 smashed garlic cloves
- 1 ½ teaspoons fine salt, divided
For the Sloppy Joe Mixture:
- 2 teaspoons avocado oil or olive oil
- ½ medium yellow onion, diced (1 cup)
- ½ medium bell pepper, any color, diced (1 cup)
- 2 pounds lean ground beef (we use 93/7)
- 3 garlic cloves, minced (1 tablespoon)
- 1 (6-ounce) can tomato paste
- 1 cup water
- 2 tablespoons yellow or Dijon mustard
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Optional garnish: ¼ cup chopped fresh flat-leaf parsley, chives, thyme, or a mix
Instructions
- To a large pot add the potatoes, garlic cloves, and salt. Add enough water to cover the potatoes by 1-2 inches. Bring to a boil, then decrease the heat just enough to prevent the water from boiling over. Cook until the potatoes can be easily pierced with a sharp knife, 15 to 20 minutes.
- While the potatoes are boiling, preheat the oven to 375°F.
- Place a large oven-safe skillet over medium-high heat on the stovetop. (If you don’t have a large oven-safe skillet, see Tips below*.) When the skillet is hot, add the oil, onion, and bell pepper. Saute until the onion starts to soften, 5-8 minutes, stirring occasionally.
- Add the beef and 3 cloves garlic to the veggies in the skillet, breaking up the meat with a wooden spoon as it cooks. Cook, stirring occasionally, until the beef is browned and almost cooked through, 10-12 minutes.
- To the skillet, add the tomato paste, water, mustard, coconut aminos, vinegar, paprika, 1 teaspoon salt, and black pepper. Stir well to combine. Bring to a simmer and cook until the beef is cooked through and the vegetables are tender, 5-7 minutes.
- Meanwhile, drain the potatoes and reserve ⅓ cup of the cooking water in the pot with the potatoes. Mash with a potato masher or handheld mixer until the potatoes are mashed, light, and fluffy. Season with salt and pepper to taste.
- Spoon the mashed potatoes over the sloppy joe mixture in the skillet, dolloping the mashed potatoes in evenly-spaced mounds. Use a spatula to spread the potatoes to cover all but the very edge of the meat mixture. Bake in the oven until hot and the edges are bubbling, 10 minutes.
- Remove from the oven and garnish with chopped fresh parsley, if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
*If you don’t have a large oven-safe skillet, make the sloppy joe filling in a large skillet of any kind. Then, transfer the filling to a 9×13-inch baking dish coated with cooking spray, then proceed with Step 6.
Nutrition Information
- Serving Size: 1/8 of the recipe, about 1 1/4 cups
- Calories: 285
- Fat: 10 g
- (Sat Fat: 5 g)
- Sodium: 628 mg
- Carbohydrate: 22 g
- (Fiber: 3 g
- Sugar: 6 g)
- Protein: 27 g
- Cholesterol: 74 mg