My younger brother is flexing his inner chef wings and has just gotten his first cast iron pan. I am posting this recipe in his honor, so that he might use his awesome new kitchen toy on something that makes use of its stove-to-oven capabilities.
I love my cast iron pans. The flavor and texture that they lend to food is just unbeatable. And when you’re making a stove-to-oven recipe like this one, being able to use the same pan for the whole cooking time ensures that you don’t leave any tasty crispy bits behind.
You can make this recipe with any kind of ground meat. I was in a turkey sort of mood when I made it. If you choose to use a very fatty meat, you may prefer to drain the rendered fat out of the pan after you cook the meat, before you top it with potatoes. If you do this, I would recommend removing the vegetables from the pan before cooking the meat, then adding the veggies back once you’ve drained the fat.
- 2 lbs of ground meat or turkey
- 2 carrots
- 1 onion
- 1 turnip
- 1 large crown of broccoli
- 2 tsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp tamarind paste
- 1/2 tsp thyme
- 1/4 tsp sage
- 4 sweet potatoes
- 6 cups water
- 1 cup coconut milk
- 1 1/2 tsp salt
- Preheat the oven to 400°.
- Place the water in a large pot and bring it to a boil. Cut the sweet potatoes into large chunks. Once the pot is boiling, add the potatoes to the pot and boil for 20 minutes, until soft.
- Meanwhile, chop the onions, carrots, turnip, and broccoli into small pieces. Add the onions and olive oil to a large cast iron pan and cook on medium until the onions are translucent, about 5 minutes. Add the carrots, turnip, and broccoli and cook for another 10 minutes. Add the ground meat, stirring the pan and breaking the meat it into clumps as it cooks. Once the meat is cooked through, add the tamarind paste, salt, and spices to the pan and mix them in. Turn off the heat and flatten the pan's contents down to an even layer with the back of a wooden spoon.
- Mash the potatoes with the salt and coconut milk by hand, or puree them together in a food processor for a smoother texture. Spread the mashed sweet potatoes in an even layer over the cast iron pan.
- Put the whole pan into the hot oven and cook for 30-45 minutes, until the potatoes start to brown on top.