Ingredients
Scale
- 2 pounds peeled potatoes
- 1/2 cup soy free vegan butter, OR homemade
- 2 TB olive oil for frying
- 1 onion, diced finely
- 1–2 cups veggies-carrots, corn, peas, or whatever you like.
- 2 lbs. beef OR other meat
- 1/2 cup beef broth
- 1 tsp coconut aminos (if soy & gluten-free), OR if also coconut free—*See notes
- 1 tsp salt
- 1/2 tsp garlic or Johnny sea salt seasoning
- 1/4 tsp pepper
Instructions
- Preheat oven to 400.
- Boil and peel the mash the potatoes in a large pot.
- Meanwhile, pour 2 TB oil in a pan, add the onion and veggies in till they are thoroughly cooked. Onions should become translucent.
- Cook your beef in a separate pan till browned.
- Once browned, mix in veggies, broth, and coconut aminos. Simmer for 5 mins.
- Mix the mashed potatoes with the butter, and seasonings.
- Layer beef veggie mixture then mashed potatoes into a 9×11 baking dish
- Bake till mashed potatoes are golden brown, about 30 minutes OR broil on high 5-10 mins.
Notes
*Soak 1/2 cup of dried mushrooms, plus 1/4 tsp salt in water for a few hours and then use the liquid to replace coconut aminos for a 1-to-1 ratio. Save the remaining liquid for other recipes that call for coconut aminos.
- Prep Time: 45 Min
- Cook Time: 30 Min