In large, deep, frying pan (needs to have a lid for later) on medium heat:

Fry until beef is almost dry: 

• 1 Tbsp. avocado oil (great stable frying oil – does not introduce toxic fatty acids when heated)
• 1 lb. 93% fat-free ground beef (preferably, grass-fed / organic) Tip: Aldi® has best price

Add / cook:

• 1 large onion (chopped into ~ 1/2″ pieces)
• 3 minced garlic cloves
• A few mushrooms (sliced)

Add and then simmer with lid on for an hour or two:

• 4 med / large celery stalks (cut into 1/2″ lengths)
• 3 med / large carrots (cut into 1/2″ circles)
• 1/2 large green pepper (cut into 1/2″ pieces)
• Other vegetables on hand? – E.g. squash slices or chunks
• 6-8 oz. canned diced tomatoes
• 2 Tbsps. mixed herbs (Italian seasoning works well too)
• Some Himalayan or sea salt to taste (provides much needed trace minerals)
• Some black pepper to taste
• A dash of cayenne pepper to add a little zing
• A teaspoon of organic beef bouillon
• A little red wine (if you have it)

“I always cook with wine – and sometimes I put it in the food!”

• Enough water to just cover ingredients

About 45 minutes away from “dinner-time”:

Start cooking the potatoes: Cook in large, covered pan on low heat (after bringing to a boil):

• 2-3 pounds of peeled yellow potatoes each cut into 3 or 4 like-sized pieces. Takes about 15-20 minutes after boiling to reach “cooked but still firm”.
• Himalayan or sea salt to taste

Set oven to 350 °F and add the following to simmering frying pan with meat:

• Some cauliflower pieces / florets
• 5 oz frozen corn
• 5oz frozen peas (optional)

Turn up the heat to a low boil to quickly cook the cauliflower and hot up the frozen vegetables.

Put the pie together and bake it.

Drain potatoes and use a potato masher to fully mash (not cream) the potatoes with 2-3 Tbsp. butter (real not “toxic” substitutes :)) and a little milk but keep reasonably stiff.

Pour the fully hot meat / veggie mixture into a not too shallow 9 by 13″ (or slightly bigger) baking dish.

Carefully spoon on and lightly flatten out mashed potatoes to cover meat mixture.

Sprinkle ~ 3-4 oz. grated yellow cheddar cheese over mashed potatoes and place several large slices of tomatoes on top to add to the taste and decorate the pie.

Bake pie for around 10 mins. or more until cheese has melted (but not burning) and meat mixture is bubbling. You may need to make some heat adjustments to achieve this.

Serve with a green vegetable such as broccoli or green beans for both eye appeal and nutritional value.

~~~ Enjoy! ~~~

Leftovers can be frozen for later.