AIP Friendly Italian Beef and Mushroom Skillet

Total time45 min

Prep time15 min

Cook time30 min

AIP Friendly Italian Beef and Mushroom Skillet

This hearty one-pan dinner is exactly the kind of deeply satisfying meal that feels indulgent but works hard for your body at the same time. Ground beef, cremini mushrooms, carrots, and zucchini all come together in a rich, savory sauce built from sweet potato purée, bone broth, and coconut aminos — no nightshades, no grains, no dairy, just clean whole-food ingredients that check every box. The sweet potato purée is a clever move here, thickening the sauce naturally while adding a subtle sweetness that balances the oregano, basil, thyme, turmeric, and ginger beautifully. One of the trickiest parts of following an autoimmune protocol is finding meals that feel genuinely comforting rather than like a compromise, and this skillet absolutely delivers on that front. Everything cooks in a single 12-inch pan, which means less cleanup and a weeknight-friendly timeline from start to finish. It serves four, so it's a solid option for family dinners or for meal-prepping lunches that actually reheat well. Finish it with a handful of fresh parsley and serve straight from the skillet for a dish that looks as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 lb ground beef (85% lean)
½ tsp fine sea salt, divided
1 medium yellow onion, finely diced
4 cloves garlic, minced
10 oz cremini mushrooms, sliced ¼ inch thick
2 medium carrots, cut into ¼-inch rounds
1 medium zucchini, cut into ½-inch half-moons
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp ground turmeric
¼ tsp ground ginger
½ cup sweet potato purée
1 tbsp apple cider vinegar
2 tbsp coconut aminos
1 cup bone broth

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and season with 1/4 tsp of the salt. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Transfer the beef to a plate and set aside, leaving any rendered fat in the pan.
2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!