1 lb sweet potatoes, peeled and cut into 1" pieces
Salt and pepper, to taste
1 Tbsp butter
1/4 cup coconut milk or heavy cream
1 lb ground beef, patted dry with paper towel
1 yellow onion, minced
1 carrot, small diced
6–8 oz parsnips, small diced
1-1/2 Tbsp tomato paste
1/2 tsp chicken base
1 cup water
1 Tbsp almond or regular flour
1/2 tsp Worcestershire sauce
1/2 bunch chives, thinly sliced
Place potatoes in large pot and cover with cold water. Add generous pinch of salt and bring to a boil. Cook until fork tender about 10–12 minutes. Drain and place in large bowl. Add butter and milk. Using a masher or fork, mash until smooth. Add salt and pepper to taste. Set aside.
While potatoes cook, heat large, high-sided and ovenproof pan over medium-high heat. When hot, add beef, season with salt and pepper, and cook. Break up beef with back of spoon until browned, about 5–7 minutes. Using a slotted spoon, transfer to a bowl.
Wipe pan from beef clean and add 1 Tbsp olive oil over medium-high heat. When oil shimmers, add onion, carrot, and parsnip.
Cook until softened, about 8-10 minutes. Return beef to pan and stir to combine. Stir in tomato paste and cook until brick red, 2–3 minutes. Add salt and pepper to taste.
Meanwhile, in a medium bowl, whisk together chicken base with 1 cup water.
Reduce heat under beef and veggies to medium and sprinkle in flour. Stir until combined, about 1 minute. Slowly pour over Worcestershire sauce and chicken base mixture. Stir and cook until sauce is thickened, about 3–5 minutes. Remove pan from heat.
Spread mashed sweet potatoes evenly over beef. Gently spread, trying not to submerge them and cover as much surface area as you can.
Place pan under broiler and cook until potatoes are golden brown, about 5–10 minutes. Remove from oven and sprinkle on chives. Serve hot, family style!
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