Recipe Instructions:
Ingredients
5 large Russet potatoes peeled and cut into chunks (2 pounds)
1/4 cup salted butter ghee or coconut oil
1/2 cup almond milk
salt and pepper to taste
Sauce:
1/2 cup petite diced tomatoes
3/4 cup beef stock
1 teaspoon basil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 teaspoons tapioca starch or corn starch
Filling:
1 1/3 pound ground beef
1 small onion chopped (1/2 cup)
1 cup chopped carrots
1 cup zucchini peeled and chopped
1 cup frozen peas
1 cup finely chopped kale
Instructions
In a large saucepan, boil the potatoes until they are tender (about 10 minutes). Mash the potatoes and cream them together with the butter, milk, salt and pepper until they are fluffy. Set aside.
Place all of the sauce ingredients into a blender and blend until smooth. Set aside.
Brown the ground beef and onions in a large skillet or saucepan. Drain the fat off the meat.
Add the sauce and chopped vegetables to the skillet. Cover the skillet and allow the meat and veggies to simmer for 10-15 minutes until the veggies start getting tender. Don't allow them to cook all the way through since they will continue to cook in the oven.
Preheat the oven to 350 degrees Fahrenheit. Transfer the meat and veggies to a 9x13 pan or a deep dish 9x9 casserole pan. Top the meat mixture with the mashed potatoes and spread out evenly. Bake for 25-30 minutes or until heated through and bubbly around the edges.
Serve warm.
