1½lbsYukon gold potatoes,peeled, if desired, and halved
¼cupWhole30-compatible plant-based milk
2fresh sage leaves
⅓cupWhole30-compatible plant-based yogurt or Whole30 Plant-Based Sour Cream(see Tip)
½tspCoarse black pepper
Make the Filling
Preheat oven to 400°F. In a 10-inch cast-iron or oven-going skillet, heat the oil over medium heat. Add the ground beef, carrots, mushrooms, and celery. Cook, stirring occasionally, until vegetables are crisp-tender and beef is heated through, about 4 minutes.
Add the tomato paste, mustard, coconut aminos, rosemary, thyme, onion powder, garlic powder, salt, and black pepper; stir to combine.
In a 1 cup glass measure or small bowl, whisk together ½ cup of the broth and the arrowroot powder until well combined. Add remaining ½ cup broth. Add broth mixture to the skillet and cook, stirring constantly, until thickened.
Make the Herbed Mashed Potatoes
In a large saucepan or pot, place potatoes, 1 teaspoon of the salt, and water to cover. Bring to a boil over high heat; reduce the heat and simmer, covered, until potatoes are tender, 10 to 15 minutes.
Drain the potatoes. Add the oil to the potatoes, and coarsely mash with a potato masher.
In a small saucepan, heat the milk and fresh herbs over medium heat just until warm and fragrant. Remove herbs from milk; add to the potatoes along with the sour cream, remaining ½ teaspoon salt, and black pepper. Mash until the potatoes are smooth.
Spoon the mashed potatoes onto the hot filling. Bake until the filling is bubbly and mashed potatoes are heated through, 10 to 15 minutes. Sprinkle with chives.
Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.