Shepherd’s Pie

Heat a sauté pan over medium-high heat. Add the Ground Beef (1.5 lb) and cook 3-4 minutes until the fat has begun to render and the beef is starting to brown. If needed, drain excess fat.

Add the Onion (1), Celery (3 stalks), and Carrots (2). Season with Salt (to taste), Ground Black Pepper (to taste), Paprika (1/2 tsp), Ground Thyme (1/4 tsp), and Crushed Red Pepper Flakes (1 pinch). Cook 4-5 minutes until the vegetables are soft and the beef is completely browned.

Add the Tomato Paste (1 Tbsp), distributing throughout the pan.

Reduce the heat to medium, add the Garlic (2 cloves) and cook until fragrant (about 45 seconds). Add the Green Beans (1 1/2 cups) and 1/3 of the Chicken Stock (3/4 cup) and stir to combine. Keep on low-heat, while adding more stock until the filling is moist. Taste and adjust seasonings as needed.

Add the New Potatoes (3) to a large pot and cover with Water (as needed) by 2-inches. Add a generous pinch of salt and boil for 10-12 minutes until the potatoes are fork-tender.

As the potatoes are cooking, add Almond Milk (1 cup), Garlic (2 cloves), Clarified Butter (2 Tbsp), and Fresh Thyme (1 sprig) to a small saucepan. Heat until the butter has melted and it is hot to the touch.

Begin preheating the oven to 200 degrees C (400 degrees F).

Drain the potatoes and return to the pot. Remove the thyme from the almond milk. Mash the potatoes while slowing adding the milk mixture. Mash until desired consistency achieved.

Transfer the filling to a 9x9 baking dish or 12-inch round dish. It can also be cooked and baked in a cast-iron skillet. Spoon over the mashed potatoes and spread evenly, smoothing the top with the back of a spatula or spoon. If desired, use a fork to create a swirl pattern in the potatoes. Bake for 30 minutes.

Broil for 5 minutes until the potatoes are golden brown.

Serve warm in bowls. Enjoy!