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.
Celery (3 stalks)
. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Paprika (1/2 tsp)
Ground Thyme (1/4 tsp)
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.
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)
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 400 degrees F (200 degrees C).
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!