not-so shepherd's pie

Ingredients

    2 lbs. russet potatoes peeled and cubed
    2 lbs. ground beef
    1/3 C. almond or coconut milk
    1 Tbsp. ghee or butter + addition to sauté with
    1 lb. mushrooms such as baby bellas sliced
    1 cup diced onion
    3 carrots chopped
    1/2 lb. asparagus cut into 1 inch pieces
    3 cloves of garlic chopped
    2.5 Tbsp. arrowroot powder or tapioca flour
    1.5 C. beef broth
    1 small can of tomato paste
    1/2 tsp. horseradish
    3 sprigs of thyme finely chopped

Instructions

• heat up kitchen appliance to 400*

• Add russet potatoes to massive stock pot and fill with water till simply covering the potatoes and convey to a boil

• Once potatoes come back to a boil, scale back heat to a simmer and simmer for 15-20 minutes, till tender to a fork

• completely drain potatoes and come to heat pot

• Heat potatoes on low for 1-2 minutes to get rid of any further wet

• in the meantime heat almond or coconut milk with clarified butter or butter till fusible

• Add fusible clarified butter / butter / milk mixture into potatoes and stir completely till incorporated and salt to style

• Heat an outsized pan to medium high heat and add one tsp or clarified butter or butter

• Once heated add sliced mushrooms and sauté till overdone and wet has overdone off, salt to style

• take away mushrooms from pan and add asparagus items and thyme and sauté till gently tender

• in the meantime in a very massive dutch kitchen appliance add heat one Tbsp of clarified butter or butter on medium high

• Add shredded carrots and onions till semitransparent

• Add garlic and cook for added two minutes

• Push ingredients to aspect of dutch kitchen appliance and add beef

• Brown beef and cook completely

• Once browed, add arrowroot flour and mix

• Add stock and stir all ingredients completely

• Add ingredient and horseradish and incorporate

• Cook on medium till sauce thickens regarding ten minutes and add asparagus in

• in a very separate baking dish add beef and vegetable mixture

• Layer mushrooms on high

• Spoon mashed potatoes over high and unfold equally and every one on the sides

• Bake for twenty minutes