Step 1

Preheat oven to 450°F.

Step 2

Place beef, onions and carrots in a large skillet over medium-high heat; cook 5 minutes or until browned. Add garlic; cook 1 minute. Stir in curry powder, cook, stirring, 1 minute.

Step 3

Combine ¼ cup almondmilk and cornstarch in a small bowl with a whisk. Add cornstarch mixture, remaining almondmilk, tomato paste, salt and pepper to pan. Bring to a boil and cook 2 minutes or until thickened, stirring frequently. Remove from heat; stir in peas.

Step 4

Place beef mixture in a 9” deep dish pie plate. Top evenly with mashed sweet potatoes. Bake at 450°F for 20 minutes or until heated through and potatoes are beginning to brown.

Step 5

Refrigerate leftovers.