Homemade Organic Fresh Take Cottage Pie

Here’s What You’ll Need:

Here’s How I do it:

To Make the Mashed Potatoes:

  1. Rinse the potatoes thoroughly under cold running water; Chop the potatoes into cubes of the same size.
  2. In a stock pot, bring 4 quarts of unchlorinated and unfluoridated water to a boil; Add the cubed potatoes and cook for 20 minutes, or until fork tender then strain the potatoes reserving the cooking water.
  3. Place the cooked potatoes, butter, 1 cup reserved potato cooking water, and the cheese blend from the Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic recipe into a medium mixing bowl; Mash until well combined and smooth, adding additional potato water if necessary.

To Make the Beef Stew:

  1. Preheat the oven to 375° Fahrenheit.
  2. Meanwhile, start defrosting the meat mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen meat mix, carrots and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.
  3. Add the flour, salt, parsley, rosemary, thyme, ground peppercorns and sage to the beef mixture and stir until well combined.
  4. Add the peas, green beans, beef stock and vegetable stock, stir until thoroughly combined; Bring to a boil, then reduce to a simmer and cook until thickened and bubbly.

To assemble the casserole:

  1. Place the beef stew mixture in the bottom of an 8″ x 8″ casserole dish.
  2. Carefully top the stew mixture with the potato mixture.
  3. Sprinkle the breadcrumb and seasoning blend from the Homemade Organic Copycat Fresh Take Rosemary and Garlic recipe on top of the casserole.
  4. Bake at 375° Fahrenheit for 35 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are a light golden brown.
  5. Enjoy!


Homemade Organic Vegetable Beef Soup

Here’s What You’ll Need:

  • 6 cups Homemade Organic Beef Stock
  • 3 cups Homemade Organic Vegetable Stock
  • 3 cups unchlorinated and unfluoridated water
  • 1 lb. organic grass-fed ground beef
  • 2 cups organic frozen peas
  • 2 cups organic frozen corn
  • 2 cups organic frozen green beans
  • 4-5 organic carrots, chopped
  • 6 organic new potatoes, chopped small
  • 1 large organic yellow onion, chopped
  • 4 organic garlic cloves, minced
  • 3 organic ribs celery, chopped
  • 2 Tbsp. organic Italian seasoning
  • 1 Tbsp. plus 1 tsp. Real Salt, divided
  • 1 tsp. organic freshly-ground peppercorn blend
  • 2 tsp. organic home rendered tallow or lard

Here’s How I do it:

  1. Heat a stock pot over medium-high heat.
  2. Add a bit of tallow or lard and heat until warm and bubbly.
  3. Sprinkle the ground beef into the pot along with 1 tsp. of Real Salt.
  4. Cook until well done.
  5. Add the stocks, vegetables and seasonings; Bring to a boil.
  6. Reduce heat to a simmer and cook for 30 minutes, or until the potatoes and carrots are tender.
  7. Enjoy!