No grain shepherds pie, non dairy

For this you will need:

2 pounds russet potatoes

2 tablespoons choooed fresh parsley divided

1 tablespoon olive oil

2 pounds ground chuck

3 Tablespoons coconut aminos

3 cloves garlic minced

2 teaspoons chopped fresh rosemary

2 teaspoons dried marjoram

3 Tablespoons tomato paste

1/2 cup dry red wine

2/3 cup almond milk

4 tablespoons earth balance spread or coconut oil (whichever you prefer)

1 medium yellow onion chopped

2 medium size carrots washed and diced

1 zucchini washed and diced

1 red bell pepper, washed, seeded and diced

Preheat the oven to 400 degrees F. Peel the potatoes. In a medium saucepan cover the potatoes with water and season with 1 tablespoon of Kosher salt. Bring to a boil over high heat and cook until potatoes are fork tender 12 - 15 minutes. Drain potatoes. Set aside in the colander.

In the same pot over medium heat cook the but milk and earth balance stirring until earth balance spread is melted. Return the potatoes to the pot and mash them with a potato masher or fork. Stir in one teaspoon of the parsley and season to taste with salt and pepper. Remove from the heat.

Meanwhile in a large skillet over medium high heat, heat the olive oil and ground chuck season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Break up the beef with a wooden spoon and cook until it is no longer pink 6 - 8 minutes. Using a slotted spoon pour the beef onto a plate and dispose of remaining grease in the pan.

In the same skillet o Dr medium heat cook the onions, carrots, zucchini and cook for about 6 minutes. Return the beef to the pan. Add the garlic, rosemary and marjoram and cook stirring until fragrant, about two minutes more. Stir in the tomato paste and cook two minutes more. Add wine and cook until the wine is evaporated about three minutes more. Stir in the broth and coconut aminos and bring it to a simmer. Add in the red bell pepper.

Pour the beef mixture into a 13” by 9” pan that has been prepped with cooking spray. Dollop the mashed potatoes all over the top. Spread evenly. Bake in the preheated oven for 25 minutes.