SafePlates

Ingredients

• 1 lb (450g) ground lamb or beef
• 1 tablespoon (15ml) olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup (150g) frozen peas
• 2 tablespoons (30ml) tomato paste
• 1 tablespoon (15ml) Worcestershire sauce
• 1 cup (240ml) beef or vegetable broth
• 2 lbs (900g) potatoes, peeled and cubed
• 1/4 cup (60ml) unsweetened almond milk
• 2 tablespoons (30ml) olive oil
• Salt and pepper to taste
• 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried rosemary

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat 1 tablespoon (15ml) of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the ground lamb or beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the diced carrots, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for another 5 minutes.
5. Pour in the beef or vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes, or until the sauce has thickened slightly.
6. Stir in the frozen peas and cook for an additional 2 minutes. Remove from heat and set aside.
7. In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
8. Add 1/4 cup (60ml) of unsweetened almond milk and 2 tablespoons (30ml) of olive oil to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
9. Spread the meat and vegetable mixture evenly in a baking dish. Top with the mashed potatoes, spreading them out to cover the filling completely.
10. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown.
11. Remove from the oven and let it cool for a few minutes before serving.

Tip

For extra flavor, sprinkle some nutritional yeast on top of the mashed potatoes before baking.