Ground beef is layered with vegetables, and topped with creamy whipped mashed potatoes.
Prepare the mashed potato topping
- Peel potatoes if desired. I left the peels on.
- Dice potatoes into quarter size chunks and put in a pot, covered with 1/2 inch of water.
- Salt water with 2 teaspoons of salt and two smashed garlic cloves.
- Bring to a boil.
- Boil until potatoes are tender, or a knife easily pierces through the potatoes.
- Drain potatoes.
- Add 1/4 cup plant milk and oil.
- Using an immersion blender, whip potatoes. Alternatively, you can mash these by hand using a potato masher.
- Add salt and pepper to taste.
- Set aside while you prepare the casserole filling.
Prepare the ground beef filling
- Cook ground beef in a large skillet, when 50% done, add diced tomatoes, salt, pepper, chili powder and onion.
- Stir and let simmer until some of the liquid has reduced. 5 minutes.
- Add rice flour and stir to combine.
- You should have a thick ground beef mixture, if it is too thin, simmer longer to reduce the liquid.
- If it is too thick, you can add a little chicken, vegetable, beef broth or water.
- Put ground beef in an 8 inch baking dish.
- Top with corn.
- Lastly, top with mashed potatoes.
- Bake at 350 degrees for 20 minutes, or until golden around the edges and bubbly.
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