Ingredients
- 2 pounds Yukon Gold potato, peeled, cut into evenly sized pieces
- 2 tablespoons butter or ghee
- 2 tablespoons unsweetened dairy-free plant based beverage
- 2 teaspoons kosher salt
- 1/4 teaspoon ground white pepper (optional)
- 2 tablespoons butter or ghee
- 2 cups chopped yellow onion
- 2 large carrot, peeled and diced
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 2 pound ground beef
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 8 sprigs fresh thyme leaves (leaves only)
- 1/2 cup Pacific Foods® Organic Beef Bone Broth
- 1 teaspoon gluten free Worcestershire sauce
- 1/2 cup frozen green peas
Instructions
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Step 1
Mashed Potatoes: Peel potatoes and cut into evenly sized cubes (about 2" x 2" each). Place in a pot, add additional kosher salt and cover with cold water by at least 2". Bring to a boil, cover, immediately reduce heat to a simmer and cook for 18 to 20 minutes or until potatoes are fork tender. (Begin cooking meat and vegetable mixture below while potatoes are boiling). Immediately drain potatoes and use a large fork or potato masher to mash with nondairy milk, first amounts of butter and salt and the white pepper. Set aside.
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Step 2
Meat and Vegetable Mixture: Preheat oven to 425°F. Heat a large (12") cast iron skillet over medium heat. Once hot, add the chopped onion and carrot along with the second amounts of butter, kosher salt and black pepper. Saute for 8 to 10 minutes until vegetables have softened and onions are beginning to be translucent.
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Step 3
Add ground beef, the third amounts of kosher salt, black pepper and fresh thyme leaves. Saute for 6 to 8 minutes, stirring frequently, until most of pink is gone. Add broth and gluten free Worcestershire sauce. Bring to a boil. Once boiling, reduce heat to a simmer and add frozen peas. Simmer for 12 to 15 minutes or until most of the liquid has cooked off (you want a very thin layer left maybe 1/2"
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Step 4
Add mashed potatoes to the top of meat mixture using a spatula to smooth out. Use a fork to add some peaks OR if you are feeling adventurous or have more time, use a piping bag to pipe the potatoes on top. Using spatulas, carefully place skillet (uncovered) on center rack of oven.
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Step 5
Bake for 25 to 30 minutes or until top has browned. Turn oven to broil and broil for last 5 minutes for an extra brown and crispy crust. Enjoy!!
