1/2 lb ground meat
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
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!