Makes 6 Servings
1 Tbsp coconut oil
1 large onion, finely chopped
1 lb grass-fed ground beef, turkey or lamb
1 stalk organic celery, finely chopped
1 cup frozen organic peas
1 organic bell pepper, finely chopped
1 carrot, finely chopped (CORE Plan only)
1 Tbsp arrowroot powder
2 Tbsp iced cold water
1 cup organic sodium-free vegetable stock
2 Tbsp organic Worcestershire sauce
2 tsp dried thyme
1 tsp dried oregano
1 pinch ground cloves
Sea salt and pepper to taste
1 Mashed Fotatoes recipe
1.) Prepare the Mashed Fotatoes recipe and set aside. Preheat
oven to 375 degrees F.
2.) In a large skillet, heat the coconut oil over Medium heat and add the onion and celery. Cook, stirring occasionally, until soft. Add the ground beef/lamb, increase the heat to Medium-High and cook until browned, breaking up chunks with a wooden spoon.
3.) Add the carrot (CORE Plan only) to the pan and cook for 3 minutes. Add remaining vegetables (you can add any veggies you'd like!) and saute for 4 minutes. Add the stock, stirring to combine. Add the Worcestershire sauce, thyme, oregano, cloves and sea salt/pepper.
4.) In a small bowl, combine the arrowroot powder with the iced cold water, stirring with a fork until smooth. Add arrowroot mixture to the veggies, stirring well to combine. Bring to a boil and cook for 2-3 minutes, or until the gravy thickens. Transfer the mixture to a 9" round or 3 quart rectangular casserole dish.
5.) Spread the Mashed Fotatoes onto the meat mixture and spread evenly. Bake for 30-40 minutes, or until the fotatoes are golden.
2.) In a large skillet, heat the coconut oil over Medium heat and add the onion and celery. Cook, stirring occasionally, until soft. Add the ground beef/lamb, increase the heat to Medium-High and cook until browned, breaking up chunks with a wooden spoon.
3.) Add the carrot (CORE Plan only) to the pan and cook for 3 minutes. Add remaining vegetables (you can add any veggies you'd like!) and saute for 4 minutes. Add the stock, stirring to combine. Add the Worcestershire sauce, thyme, oregano, cloves and sea salt/pepper.
4.) In a small bowl, combine the arrowroot powder with the iced cold water, stirring with a fork until smooth. Add arrowroot mixture to the veggies, stirring well to combine. Bring to a boil and cook for 2-3 minutes, or until the gravy thickens. Transfer the mixture to a 9" round or 3 quart rectangular casserole dish.
5.) Spread the Mashed Fotatoes onto the meat mixture and spread evenly. Bake for 30-40 minutes, or until the fotatoes are golden.
Such a versatile dish. Trying it with your recipe will be a change.
ReplyDeleteAnd now I've stumbled across Mashed Fotatoes, which I've never heard of before either!
one word.. AMAZING...just ate our first one, I made up 2 of them for this week, one is in the freezer...Didnt have quite enough arrowroot so lil juicy but MAN... so good!! Didnt even miss the carrot and corn from the old traditional way. Would you suggest me taking the frozen one out the day before to thaw or how wouold I bake it from frozen it is in an old school pyrex casserole dish.
ReplyDeleteGlad you guys like it! I'd say thaw first at least half way thru, maybe pop it out of the freezer when you wake up in the morning. Watch for sogginess/excess water before you pop in the oven. Just drain off if the cauliflower created extra moisture.
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