1

Preheat the oven to 375°F.

2

In a pot over medium heat, melt 1 tablespoon of butter. Add 2 roughly chopped shallots and 1 potato, cooking for 2-3 minutes.

3

Stir in 1 cup of stock, ¾ teaspoon of salt, and oat milk ( or milk of choice). Bring to a boil, then simmer for 20 minutes. Strain, reserving the liquid, and mash the potato, adding liquid as needed. Set aside.

4

In a cast iron skillet, melt the remaining 1 tablespoon of butter. Add the remaining shallots and beef, crumbling the meat. Season with the remaining salt, then add celery and carrots. Cook for 8 minutes, stirring occasionally, until browned. Add the remaining stock, arrowroot powder, and thyme, stir for 30 seconds, and remove from heat.

5

Transfer the beef mixture to an oven-safe dish and spread the mashed potatoes on top. Bake for 20 minutes, then broil for 2 minutes to brown.

6

Serve hot.

7

Substitutions: Ground lamb, turkey, or chicken can replace the beef. Use bone broth instead of stock for added gut-healing properties.