Recipe by Bianca Osbourne
A savoury classic with carrots and celery!
Preheat the oven to 375F.
In a pot on medium heat, melt 1 tbsp of ghee and add 2 shallot (roughly chopped), potato, 1 cup stock, ¾ tsp salt and oat milk. Bring to a boil and simmer for 20 minutes. Strain, reserving the liquid, and mash the potato- using the liquid as needed. Set aside.
In a cast iron skillet, melt the remaining ghee, and add the rest of the shallot and the beef, crumbling it into the skillet. Season with the remaining salt and add the celery and carrots. Cook for 8 minutes, stirring and developing colour on the meat and onions. Add the remaining stock, arrowroot powder and thyme; stir for 30 seconds and remove from heat.
Add the beef mixture to an oven safe baking dish and spread the mashed potato mix over top. Add small small dots of ghee on top and bake in the preheated oven for 20 minutes; the broil for 2 minutes.
Substitutions: Ground turkey or chicken can be used instead of beef.
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