Pastel de Papa- CrossFit Series

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Pastel de Papa

Ingredient List:

  • 4 pounds ground grass-fed beef
  • 12 hard-boiled eggs, chopped
  • 8 large sweet potatoes, peeled and cut into uniform cubes
    of 2-3 in.
  • 1 large onion, small dice
  • ¼ cup fresh garlic, minced
  • 2 28-oz. cans tomato product (crushed, purée or sauce)
  • 2 cups raisins
  • 3 tablespoons olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • ¼ cup Italian seasoning

Preparation Instructions for the sweet potatoes:

  1. Place sweet potatoes in a large soup pot and add cold water until the highest potato is covered by 2 in. of water. Place over high heat and simmer until fork tender.
  2. While potatoes are cooking, prepare the meat mixture described.
  3. After the potatoes are cooked, strain them in a colander for 5-10 minutes to allow all excess moisture to drain. Then return the potatoes to the pot and beat with a whisk until smooth, or purée them in a food processor.

Preparation Instructions for the meat mixture:

  1. Heat olive oil in a large sauté pan over high heat. Once oil shimmers, add garlic and stir for 30-60 seconds, then add onion and continue to stir.
  2. Season beef with salt and pepper and add it to onion/garlic mixture. Break up meat with a wooden spoon or rubber spatula and cook until browned and well chopped, approximately 15-20 minutes.
  3. Add tomato product, olives and raisins and stir until uniform, then gently fold in eggs. Taste the mixture and adjust seasoning to your liking.

Assembly Instructions:

  1. Portion meat mixture into 12 storage containers.
  2. Top mixture with sweet-potato purée and spread evenly.
  3. Cool completely without lids in refrigerator, then add lids and freeze portions you will not eat within 3 days.

“Keep It Paleo!”

Zone Breakdown:

60 Protein, 60 Carbohydrate, 60 Fat Blocks

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