Cooking Instructions
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Step 1
Heat a sauté pan over medium high heat. Add the
Ground Beef (1.5 lb)
and cook 3-4 minutes until fat has begun to render and the beef is starting to brown. If needed, drain excess fat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Begin preheating the oven to 400 degrees F (200 degrees C).
Step 7
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.
Step 8
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.
Step 9
Broil for 5 minutes until the potatoes are golden brown.
Step 10
Serve warm in bowls. Enjoy!
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