Please use any vegetables you have on hand in this delicious, healthy and comforting meal.
1 lb. ground meat (beef, lamb, pork) preferably organic/grass fed
1 onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
3 carrots, chopped
2 cups brussel sprouts, trimmed and halved
10 mushrooms, chopped
1 cup frozen peas
140z. can diced tomatoes
splash of red wine
splash of Worcestershire sauce
1 tsp thyme
1 tsp oregano
Olive oil, salt and pepper
2 lbs. potatoes (I use the red ones)
4 Tbs butter
-Make your basic mashed potatoes by cutting and boiling the potatoes until soft. I like to leave the skins on. Drain potatoes leaving a little bit of water to help keep moisture. Mash the potatoes and add butter, salt and pepper. To make creamier texture, blend with hand blender.
-Heat about 2 Tbl olive oil in a pan over medium high heat
-Cook ground meat until browned – while cooking, season with salt, pepper and worcestershire sauce.
-Add onion, garlic, celery, carrots and brussel sprouts. Season again with salt and pepper.
-Let cook until softened
-When the veggies start to stick and give off brown bits, add a splash of red wine and scrape off the bits.
-Add oregano, thyme, tomatoes and peas and cook a few more minutes.
-Transfer the meat mixture into individual crocks or one big baking dish.
-Layer with mashed potatoes and bake at 350 for about 20-30 minutes.