Ingredients

Meat Filling:

• 2 tablespoons olive oil
• 1 16 oz ZUBI'S Salsa
• 2 lb. 90% lean ground beef -LAMB Sarah's fave
• 1 tablespoon Worcestershire sauce
• 4 tablespoons arrowroot flour
• 1/2 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Spice Mixture:

• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Potato Topping:

• 1 1/2 - 2 lb. russet potatoes -about 3 large potatoes peeled and cut into 1 inch cubes
• 1/3 cup ZUBI’S Queso 
• 1/3 cup full fat oat milk
• 1 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon thyme 
• optional: 1/4 cup parmesan cheese regular or vegan
• optional:1 stick butter, regular or vegan

Instructions

Make the Meat Filling.

1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. 
2. Add the ground beef or LAMB to the skillet and ZUBI’S Salsa. Break it apart with a spoon. 
3. Add the Worcestershire sauce and spices. Stir to combine. Cook for 1 minute.
4. Add the flour. Stir until well incorporated and no clumps. 
5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6. Set the meat mixture aside. Preheat the oven to 400 degrees F.

Make the potato topping.

1. Bring the water to a boil. Place the potatoes in a large pot. (Make sure water covers the potatoes) Cook until potatoes are fork tender, 10-15 minutes.
2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
3. Add ZUBI’S Queso, full fat oat milk, garlic salt, thyme and pepper. Mash the potatoes and stir in the parmesan cheese. 

Assemble the casserole.

1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
2. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 30-40 minutes.** Cool for 15 minutes before serving.
3. Garnish with parsley. 

Notes

*If you can’t find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.

**Bake at 400° F.  Start preheating the oven after you make the meat mixture (listed in step 6).