A more spicy version of Shepard's Pie for my workin' boys sweating it out at the foundry!
1 lb ground beef
4 large Yukon Gold potatoes
1/2 cup Silk Soymilk
1/4 cup margarine
1/2 cup frozen edamame
1 cup sliced carrots (partially boiled)
1/4 cup Braggs Liquid Aminos (or soy sauce)
1/2 cup cold water
2 tablespoons Tapioca starch
Sprinkling of paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Scrub and dice the potatoes and boil until fork tender. Drain and mash with Soymilk and margarine. Set aside.
Brown ground beef until cooked. Add salt and pepper to taste. Add garlic, oregano, edamame, and carrots and stir until combined.
Mix cold water, Braggs, and tapioca starch. Add to ground beef mixture and cook until thick (usually as soon as mixture hits boiling point it turns thick).
Pour beef and vegetable mixture into 1.75 quart glass oven safe bowl (Pyrex). Spread mashed potatoes over the top, sealing the sides. Sprinkle with paprika and broil until potatoes brown a bit.
You can make ahead and cover with foil and bake at 350 until hot again then remove cover and broil until potatoes brown.