Creamy Plantain and Squash Ground Beef Mash

Ingredients

• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 1/2 tsp Himalayan salt
• 1/2 tsp freshly cracked black pepper
• 450 g 1lb grass-fed lean ground beef
• 1 dried birds eye chili pepper (chopped)
• 1 tsp Dijon mustard
• 1 tbsp coconut aminos
• 1/4 tsp ground Ceylon cinnamon
• 1/4 tsp ground allspice
• 1 yellow plantain (sliced)
• 1 cup pureed buttercup squash
• 1 1/2 cup water

Instructions

1. 1

   In a heavy skillet set over medium high heat melt a little bit of cooking fat (lard, ghee or coconut oil preferred). When fat is nice and hot, add onions, garlic, salt and pepper and cook until the veggies are fragrant and softened, about 2-3 minutes.

2. 2

   Add ground beef, chili pepper, cinnamon and allspice and continue cooking until the beef is no longer pink.

3. 3

   Stir in the Dijon mustard and coconut aminos, then add the plantain and continue cooking until it becomes really soft and only a few visible pieces remain. It might help to smoosh it with your spoon to better break it down.

4. 4

   Add squash puree and water and continue cooking until well combined, creamy and heated through.

5. 5

   Serve piping hot