Description
The perfect twist on a classic comfort food.
Ingredients
Scale
- 2 lbs russet potatoes peeled and chopped
- 4 tbsp butter or ghee
- ¾ cup oat milk or any milk you like
- 1 tsp garlic powder
- 1lb ground beef
- 1 tsp salt
- ¼ tsp pepper
- 1 onion, diced
- 2 cup mushrooms, chopped (button or cremini)
- 2 cup asparagus, chopped
- 2 tbsp butter
- ½ cup beef broth
- 1 tbsp tomato paste
- 1 tsp garlic powder
- ½ cup red wine
Instructions
- Fill a large pot with cold water, peeled and chopped potatoes and generous salt. Bring the water to a boil and cook until fork tender, around 20 min.
- Once cooked pour over colander and put potatoes back in the pot, add 3 tbsp butter, oat milk, garlic powder and a large pinch of salt. Mash the potatoes together well and season to taste with salt again.
- In a skillet over medium heat, cook the ground beef, crumble up while cooking and add 1 teaspoon of salt and ¼ tsp pepper. Once cooked, scoop onto paper towel lined plate and set aside.
- In the same skillet add 2 tablespoons of ghee, diced onion, mushrooms and asparagus cook for around 5-8 minutes stirring often. You want the onion to be wilted and the asparagus to be softening.
- Once the veggies are cooked through add the ground beef back to the skillet, mix all together and add the beef broth, bring to an almost boil and then add the tomato paste and garlic powder. Whisk the tomato paste into the mixture and let cook for another 2 minutes to thicken then add the red wine.
- Mix all together a bit more and season with more salt and pepper if it needs it. Take off heat and top with the mashed potatoes making sure to cover the meat and veggie mixture with an even layer of potatoes. Feel free to add a few more dollops of butter on the top of the potatoes.
- Place in a 350 degree oven for 20-30 min or until bubbly on the edges and the potatoes are a touch brown.