Wednesday, April 13, 2016

Lazy Woman's Cottage Pie

We haven't seen any beef on this blog in a while. How about a little lazy woman's cottage pie?

Apparently there's a difference between cottage pie and shepherd's pie. One is made with beef, and the other with lamb. Normally I would call mine a shepherd's pie, but now that I know the truth, I have to call it what it is. It's cottage pie.

The good thing about this recipe is that you don't have to make mashed potatoes. That means you can eliminate butter and milk or cream from the recipe. You also don't need to make gravy. Normally I'd add some broth and then thicken it up with a flour mixture.

The only thing this recipe was missing is corn (organic of course). You could also add some organic mixed veggies. Frozen is easy. Get the mix with carrots, peas and corn. Always buy organic, especially for corn. Corn, soy and wheat are some of the GMO crops that are heavily sprayed with pesticides. It's very important to try and limit your pesticide exposure as much as possible.

The Environmental Working Group just came out with this year's Dirty Dozen and Clean Fifteen lists. If you feel that you can't afford to buy all organic, use these lists to prioritize your organic purchases.

Lazy Woman's Cottage Pie
2 Servings

1 teaspoon avocado oil
1 medium onion, diced
1 stalk celery, diced
2 cloves garlic, minced
½ lb lean ground beef (organic & grass fed)
1 teaspoon turmeric powder
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
½ teaspoon pink salt
½ teaspoon black pepper
1 teaspoon Italian seasoning blend
½ teaspoon garlic powder
2 baked potatoes

Sauté the onion, celery and garlic in oil over medium heat for about 5 minutes or until translucent.

Add the beef and break it up with a wooden spoon as it cooks until it's crumbly.

Cook for 5-10 minutes until the meat is cooked through.

Stir in the spices. Cook for another minute or two.

Serve over baked potatoes.

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