Plant-Based Whole30 Veggie Pie with Mashed Potatoes
Veggie Pie with Mashed Potatoes For the Filling2 tbsps extra-virgin olive oil1 (10-oz) package Abbot's Butcher Ground Beef1 cup sliced mushrooms½ cup chopped carrots½ cup chopped celery2 tbsps Whole30-compatible tomato paste2 tbsps Whole30-compatible Dijon mustard1 tbsp coconut aminos1 tsp chopped fresh rosemary1 tsp chopped fresh thyme½ tsp onion powder½ tsp garlic powder½ tsp coarse salt½ tsp Coarse black pepper1 cup Whole30-compatible vegetable broth1 tbsp arrowroot powderFor the Herbed Mashed Potatoes1½ lbs Yukon gold potatoes (,peeled, if desired, and halved)1½ tsps coarse salt2 tbsps olive oil¼ cup Whole30-compatible plant-based milk2 fresh sage leaves2 thyme sprigs⅓ cup Whole30-compatible plant-based yogurt or Whole30 Plant-Based Sour Cream ((see Tip))½ tsp Coarse black pepper1-2 tbsps chopped chives Make the FillingPreheat oven to 400°F.