Ingredients
2 or 3 medium to large potatoes, peeled and cut like you would for mashed potatoes
1 lb grass fed/grass finished beef
2T oil for your pan, (I use a large skillet so use about 2T of avocado oil or beef tallow)
1 small yellow onion, diced
1-2 cups of beef broth (I use Pacific organic)
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp dried thyme
2 tsp parsley flakes
2T tomato paste
2T all-purpose flour (I use Arnold Mill or King Arthur)
2 cups frozen peas & carrots (I use Simple Truth Organic)
First thing I do is peel and cut my potatoes and put them on to boil while I'm preparing the beefy filling. Boil until soft then drain and make them into mashed potatoes with a masher. Add a little salt and pepper to taste. Mash a little butter into them (I use grass-fed/grass-finished). You could use a splash of milk or cream, if you'd like. You could also add cheese if you are so inclined. Sometimes I do, sometimes I don't. When I do, I use organic cheese and I grate it myself so it's not coated with extra flours.
While the potatoes are on to boil, I start on the beef filling.
I put the avocado oil or beef tallow in my pan and cook my onions over medium heat until they are translucent. I put the meat in with the onions and cook it through, adding the spices and breaking the meat up as I go.
When the meat has browned, add the flour and tomato paste. Stir it in well.
Stir in the beef broth and the frozen peas and carrots. Bring to boil, then reduce heat and simmer for 5-10 minutes.
Pour meat mixture into casserole dish. spread mashed potatoes over the top. Bake at 400 degrees for 25-30 minutes.
If you don't eat it right away, you can freeze it after it has cooled completely by wrapping your portion in aluminum foil then slipping the foil packet into a freezer bag. Don't forget to label and date your bag.
Enjoy!
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