As a busy single mom, I needed “go to” recipes that could be cooked quickly, be allergy safe and the kids would eat. This recipe became a weekly entry in my “go to” recipes and still one of the most requested recipes from my children and their friends. I almost didn’t write it down because I like when my adult kids call and ask me to walk them through the recipe. This is comfort food at its best. I will often make it to bring to a friend or a neighbor when they are going through a rough time.
Ingredients:
Mashed Potato Topping:
- 3 lbs of White or Sweet Potatoes
- ½ Cup Milk or Plant Milk
- ¼ Cup Unsalted Organic Butter
- ½ Tbsp. salt
Base:
- 1.5 lbs Ground Turkey, Beef, or Meat Substitute
- 1 Tbsp of Olive or Avocado oil
- 10-12 oz. Bag Frozen Organic Mixed Veggies
- 1 Cup Safe Broth (Chicken, Beef, or Veggie)
- 1 tsp Salt
- ½ tsp Freshly Ground Pepper
- 1 tsp Smoked Paprika (or Sweet Paprika)
Slurry to thicken mixture:
- 2 Tbsp. Cornstarch or Arrowroot Powder
- 4 Tbsp. Water
Directions:
Step 1: Pre-heat oven to 350 degrees
Step 2: Peel and dice potatoes and boil in salted water until fork soft. Drain excess water.
Step 3: Mash potatoes by hand or with an electric mixer adding butter and milk. Mix until smooth.
Step 4: In a high sided fry/sauté pan, heat the oil on medium heat. Add meat/meat substitute, salt, pepper and paprika and brown until fully cooked.
Step 5: Add 1 cup of broth and frozen veggies. Cook until mixture comes to a boil.
Step 6: Make the slurry by whisking together cornstarch/arrowroot powder and water.
Step 7: Slowly pour slurry mixture in meat mixture over medium heat stirring constantly until mixture becomes thick. Remove from heat.
Step 8: Pour thickened meat mixture into a greased 9 x 13 baking dish.
Step 9: Starting in the center of the meat mixture, add scoops of mashed potatoes to top of meat mixture. Working out to the sides, continue adding spoonsful of the potatoes and smooth out with a spatula until the entire surface is covered by about an inch of the mashed potatoes.
Step10: Bake for 20-30 minutes until the “pie” begins to bubble around the sides.
Options:
Add ½ cup of your favorite shredded cheese or cheese substitute to the top of “pie” 10 mins before it’s finished cooking.
Do some of your family like sweet potato, some like white? Make a half and half version.
Are potatoes your allergen or looking for a lower carb option? Substitute mashed cauliflower or mashed celery root.
