Shepherds Pie (dairy free)

1lb extra lean ground beef, you can use any lean ground meat or substitute
1 16oz bag frozen vegetables, our favorite for this is corn
2 cups vegetable stock
3 cloves of fresh garlic or dried/powdered equivalent
1 cube beef bullion
2 tps italian seasoning
2Tbs cornstarch
3 Tbs cup cold water

1 large pot 1/2-2/3 full cold water
4-5 large potatoes diced, you want enough to make about 4 cups of mashed potatoes
1/2 cup Original/Plain Almond milk
2-3 Tbs vegetable stock
Salt and Pepper to taste

Add potatoes to pot of cold water and set over high heat. When it reaches boiling reduce to med and boil for 20 min or until potatoes are tender. Drain and mash with almond milk, stock salt and pepper. Set aside

While potatoes are cooking, brown the gound beef in a non stick pan, with the garlic. Once ground beef is browned add frozen vegetables and stock, bring to a simmer. Simmer for 3 min and add beef bullion and italian seasoning.
In a small bowl or cup mix the cold water and the cornstarch until smooth.
When bullion has dissolved add cornstarch mixture to pan and bring to boil, boil for 1 min and then turn off heat. leave pan on burner and allow to set for 5 min.

Now you can either simply leave the meat mixture in the pan, top with potatoes and serve
OR
Pour meat mixture in to 9 x 13 cake pan/ baking dish top with the potatoes and bake in 400 degree oven for 20 or until potatoes a golden brown. Let sit for approx 10 min and serve.
Personally I like it baked I think it adds an extra something to the dish.

Serving Size: Makes 8 servings