Can’t go wrong with this classic! My friend Diane makes this dish in a few separate small casserole dishes and freezes them as individual servings. These make for quick and easy lunches/dinners. Just pop in the oven and heat thru!
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
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.