Paleo Shepherd's Pie

This hearty casserole literally warms my soul. It's especially enjoyable on a cool fall or winter night, but I got the hankering for it the other day and found it was equally enjoyable in the summer heat! As with most of the recipes I share, this is great reheated the next day. And the sauce is made in the blender, which makes this a bit easier than most Shepherd's Pies! If you like savory, this is for you, and all of these ingredients are clean and totally Paleo! Enjoy!

INGREDIENTS:

5 large Idaho potatoes, peeled and quartered
1/4 cup butter (I use Kerrygold)
1/4 cup almond milk
salt and pepper to taste

Sauce:

1 cup petite diced tomatoes
1 1/2 cup beef stock
1 teaspoon basil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon salt
2 teaspoons tapioca starch

Filling:

2 pounds ground beef
1 small onion chopped
2 cups chopped carrots
2 cups zucchini peeled and chopped
2 cups peas
2 cups finely chopped kale or spinach

INSTRUCTIONS:

Preheat your oven to 350 degrees.
Boil the chopped potatoes until they are tender (about 15 minutes). Mash the potatoes and mix them together with the butter, milk, salt and pepper until they are creamy and fluffy. Set aside.
Place all of the sauce ingredients into a blender and blend until smooth. Set aside.
Brown the ground beef and onions together in a large skillet. Drain the fat off the meat and add the sauce and chopped vegetables to the skillet. Cover the skillet and allow the meat and veggies to simmer for about 15 minutes until the veggies start getting tender, especially the carrots. They don't need to cook all the way through since they will continue to cook in the oven.
Transfer the meat/veggies sauce mixture to a 9x13 pan. Top the meat mixture with the mashed potatoes and spread it out evenly like you're icing a cake. Bake for 25-30 minutes.