Prep time<\/span>20<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Total time<\/span>40<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
2 tablespoons + extra Olive Oil<\/span><\/p><\/li>- <\/span>
¾ pound Extra Lean Ground Beef<\/span><\/p><\/li>- <\/span>
½ cup Fresh or Frozen Peas<\/span><\/p><\/li>- <\/span>
1 cup Pure Pumpkin Puree or Cooked and Peeled Fresh Pumpkin<\/span><\/p><\/li>- <\/span>
4 small Sweet Potatoes (about 2 cups)<\/span><\/p><\/li>- <\/span>
2 large Eggs<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Add 2 T olive oil to a frying pan and over medium heat brown the meat. Then drain off excess grease. Use a colander to rinse meat under warm water to remove remaining grease. Shake to dry.<\/li>
- Wash and peel sweet potatoes. Cut twelve, ¼” thick slices, about as big around as the bottom of a muffin tin. Cut them remaining sweet potatoes into 1” pieces.<\/li>
- In a 12-count muffin tin, place a drop or two of Olive Oil in the bottom of each compartment and place a slice of sweet potato in each.<\/li>
- Put all the 1” pieces of sweet potato in a medium pot with enough water that they are all submerged. Bring to a boil on high heat until the potatoes are fork tender. Then drain, rinse and mash.<\/li>
- In a large bowl, mix meat with peas, pumpkin, crack in the eggs. Mix well.<\/li>
- Spoon meat mixture into the muffin tin, distributing evenly between the 12 compartments. Top with mashed sweet potatoes, covering the meat.<\/li>
- Cook at 350 \/ 180 degrees for 20 minutes.<\/li>
- Cool. Use a spoon to loosen edges. Remove from pan. Store in an airtight container in the fridge for up to three days or freeze for future use.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- This recipe is intended for intermittent\/supplemental feeding only and is not intended as a complete or balanced diet for long term feeding.<\/em><\/li><\/ul>\n\t\t\t\t<\/div>