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Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
1 h, 30 m
Diets
Super filling, and comfort food at its best. This is my go-to pre-Passover dish in addition to being a must for travel. I make homemade mashed potatoes (as directed below), but you can use a store-bought mix if you’re short on time.
6 large potatoes, cut in large chunks
4 tablespoons margarine (I use Earth Balance sticks)
1 cup soy milk, Gefen Almond Milk, or other nondairy milk
1 head roasted garlic and excess oil (optional)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
pinch of nutmeg
1/4 cup Gefen Olive Oil
1 large onion, quartered
8 cloves garlic, chopped
1 large carrot, finely chopped
4 stalks celery, finely chopped
1 bay leaf
2 pounds ground beef or turkey
1/4 cup Tuscanini Tomato Paste
1/4 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
cooking oil spray
Preheat oven to 375 degrees Fahrenheit.
Add potatoes to a large pot and fill with water to reach about one inch above the potatoes. Generously salt the water. Bring to a boil over medium-high heat and cook until tender, about 15–20 minutes. Drain. While still hot, add margarine, nondairy milk, roasted garlic cloves and excess oil (if using), salt, pepper, and nutmeg. Coarsely mash, taking care not to over-mash, as that will make the potatoes gummy.
Meanwhile, heat the oil in a large skillet. Add the onions, garlic, carrots, celery, and bay leaf and cook until the onions are translucent.
Add the ground meat and saute until no longer pink, about four to six minutes. Stir in the tomato paste, oregano, salt, and pepper. Remove the bay leaf and discard.
Spread the meat mixture over the bottom of an oven-safe 9×13-inch baking dish. Gently spread the mashed potatoes on top, sprinkle with paprika, and spray with oil.
Bake for 30 minutes, until the top is golden.
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