Ingredients
Scale
For the Mushroom Gravy:
- 1 tbsp olive oil
- 1/2 cup chopped mushrooms
- 3 tbsp dairy free butter (I use “Earth Balance vegan buttery sticks”)
- 1/4 cup cornstarch or gluten free all-purpose flour
- 1 cup dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
For the Mashed Potatoes:
- 4 large russet potatoes
- 4 tbsp dairy free butter (I use “Earth Balance Vegan Buttery Sticks”)
- 1/2 cup low sodium vegetable broth
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Other Ingredients:
- 1/2 tbsp olive oil
- 1/2 cup red or white onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1–2 lbs of ground beef
- 3 cloves garlic, minced
Instructions
- Peel the potatoes and chop into 3-4 chunks each (this helps the potatoes to cook faster). In a large saucepan, boil the potatoes for 15-20 minutes or until a fork goes right through the potatoes.
- While the potatoes are cooking, chop the carrots, celery, and onion. Add 1/2 tbsp olive oil to a large pan and saute the vegetables over medium-high heat until they have softened (about 5-8 minutes).
- Remove the vegetables from the pan and set to the side.
- Add the ground beef to the skillet and cook until no pink remains.
- While the potatoes and beef are cooking, prepare the mushroom gravy. Add 1 tbsp of olive oil to a sauce pan and heat over medium-high heat.
- Add the chopped mushrooms to the pan and saute for 3-5 minutes or until the mushrooms are soft. Lower the heat and add the butter, stirring until melted.
- Add the flour and whisk until a paste is formed. Add the milk and whisk well to combine.
- Add the paprika, salt, and pepper and simmer for about 10 minutes or until the gravy thickens.
- Preheat oven to 350°F.
- Add minced garlic and vegetables to the beef and saute for an additional minute.
- Pour the mushroom gravy into the pan with the beef and vegetables. Mix until combined.
- Once cooked, drain and mash the potatoes. Stir in the butter, vegetable broth, garlic powder, salt, and pepper until potatoes are smooth and creamy.
- Pour the creamy beef mixture into a 9 x 13 casserole dish. Top with mashed potatoes and spread evenly over the beef mixture.
- Bake for 15 minutes or until everything is heated through.