I used to only make this dish on St. Patrick’s Day until I realized how much my kids liked it. It’s now one of my favourite recipes because it is so easy to make and can be be used the next day in their lunches.
This recipe is dairy, gluten, soy, & corn free.
1 pound of ground beef (try to buy organic)
6-8 large potatoes
2-3 tbsp of rice milk, or almond milk * for the mashed potatoes
1 large onion
1-2 cloves of fresh garlic (minced)
3/4 cup of beef broth or a bit more depending on the consistency you like (I use the Imagine brand)
1 cup of peas *optional
2 tbsp of olive oil
1 tsp of paprika
Sea salt & pepper to taste
Cut the onion into small pieces & place in frying pan with olive oil, & fresh minced garlic. Let simmer for 5 minutes & then add ground beef, salt & pepper. Cook for 10-15 minutes until ground beef is fully browned. Add beef broth (more or less for desired consistency) along with peas. Simmer for 5 more minutes.
As the meat is cooking, boil the potatoes until soft. Drain the water and then add milk, salt & pepper *make sure to add quite a bit of slat and pepper for flavouring. Mix with beaters until the potatoes are fluffy.
Pour the meat mixture into a casserole or pie dish. Spread the fluffy potatoes evenly across the top. Sprinkle with sea salt & paprika. Bake at 400 degrees until browned and bubbly which is approximately 20-30 minutes. Serve warm.