Shepherd’s Pie

My Ingredients:
1/2 lb ground meat
1 Onion
3 Cloves of Garlic
2 Medium Potatoes
2 Medium Sweet Potatoes
1-2 Sweet Peppers
1 Large Carrot
2 Portobello Mushrooms or 10 Small Mushrooms
1 Tbsp Oil
1 Tsp Garlic Powder
1 Tsp Italian Seasoning
1/2 Tsp Smoked Paprika
1 Tbsp Dijon Mustard
2 Tbsp Tomato Paste
2 Tbsp Arrowroot Starch
1 1/2 Cup Broth
1 Tbsp Coconut Oil
2 Tbsp Nutritional Yeast
1/4 Cup Almond Milk
S & P

My Method:
Preheat oven to 350 degrees.
Put a large pot of water on to boil.
Peel and dice potatoes into even size pieces and place carefully in water and bring to a boil together. Boil until tender. Drain, and set aside.
Prep your veggies, chop onions, peppers, carrots, and mushrooms into bite sized pieces.
Add oil to a sauté pan on med/high heat. Add in onions, peppers, and carrots and cook through, approximately 5 minutes.
Grate or chop garlic and add to the pan along with the meat, cook through for 1-2 minutes.
Add in mushrooms, seasoning, tomato paste, and mustard, cooking through until the mushrooms start to break down.
Lastly, add in arrowroot starch and broth, S & P,  and simmer until thickened
While you are waiting for your meat mixture to thicken, mash potatoes with coconut oil, nutritional yeast, almond milk, and S & P.
Dump your meat sauce into a medium/large casserole and spread the potato mixture on top evenly.
Bake for 20 minutes until it is bubbling and delicious, serve and enjoy!

You can easily sub any of these ingredients to fit your lifestyle. Coconut oil for butter, arrowroot for corn starch, almond for regular milk, etc.
Any meat will do. I happened to use a ground pork/beef blend as that is what was on sale.
Smoked paprika has a really distinct flavour. If you don’t have this, you could use a chipotle or ancho chili powder, or if you it works for you, add a Tbsp of BBQ sauce.
Oven at 350 degrees
Serves 6-8 portions
20 minutes of baking