Directions

1. Heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onions and cook until translucent.
2. Add the ground beef, breaking it apart as it cooks, and cook until no longer pink.
3. Stir in the minced garlic and seasonings. Cook for 1 minute until fragrant.
4. Combine the coconut aminos and vinegar, then add to the pan along with the tomato paste. Stir and cook for 1 minute.
5. Sprinkle in the flour and stir well, allowing it to cook through. Add the frozen vegetables and broth, stir to combine, cover, and simmer for about 25 minutes, or until the mixture thickens.
6. While the meat mixture simmers, prepare the mashed potatoes.
7. Once thickened, transfer the meat mixture to a casserole dish. Spoon the mashed potatoes over the top, spreading evenly to fully cover the meat. Use a fork to create peaks.
8. Top with freshly shredded cheddar cheese.
9. Bake at 400°F for 20 minutes, or until golden and bubbling.
10. Garnish with fresh parsley and let rest for 15 minutes before serving so it sets up. Enjoy!