Mashed Potatoes: Peel potatoes and cut into evenly sized cubes (about 2" x 2" each). Place in a pot, add additional kosher salt and cover with cold water by at least 2". Bring to a boil, cover, immediately reduce heat to a simmer and cook for 18 to 20 minutes or until potatoes are fork tender. (Begin cooking meat and vegetable mixture below while potatoes are boiling). Immediately drain potatoes and use a large fork or potato masher to mash with nondairy milk, first amounts of butter and salt and the white pepper. Set aside.
Meat and Vegetable Mixture: Preheat oven to 425°F. Heat a large (12") cast iron skillet over medium heat. Once hot, add the chopped onion and carrot along with the second amounts of butter, kosher salt and black pepper. Saute for 8 to 10 minutes until vegetables have softened and onions are beginning to be translucent.
Add ground beef, the third amounts of kosher salt, black pepper and fresh thyme leaves. Saute for 6 to 8 minutes, stirring frequently, until most of pink is gone. Add broth and gluten free Worcestershire sauce. Bring to a boil. Once boiling, reduce heat to a simmer and add frozen peas. Simmer for 12 to 15 minutes or until most of the liquid has cooked off (you want a very thin layer left maybe 1/2"
Add mashed potatoes to the top of meat mixture using a spatula to smooth out. Use a fork to add some peaks OR if you are feeling adventurous or have more time, use a piping bag to pipe the potatoes on top. Using spatulas, carefully place skillet (uncovered) on center rack of oven.
Bake for 25 to 30 minutes or until top has browned. Turn oven to broil and broil for last 5 minutes for an extra brown and crispy crust. Enjoy!!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.