Shepherd’s Pie

Heat a sauté pan over medium-high heat. Add the Ground Beef (1.5 lb) and cook for 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 for 4-5 minutes until the vegetables are soft and the beef is completely browned. Add the Tomato Paste (1 Tbsp) , and distribute 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.