Popular Conditions & Diets
Ingredients
17
Time
30m
Serves
6
Recipe by Julia Gibson
Ingredients
17
Time
30m
Serves
6
1 lb
Ground Beef
1
White Onion
diced
2 cloves
Garlic
minced
1 1/2 lbs
New Potatoes
halved
2
Carrots
diced
Dinner
2 stalks
Celery
diced
1 cup
Frozen Peas
1 Tbsp
Dijon Mustard
1 Tbsp
Worcestershire Sauce
1 tsp
Thyme
1/2 tsp
Garlic Powder
1/2 tsp
Paprika
2 sprigs
Fresh Rosemary
finely chopped
2 Tbsp
Extra-virgin Olive Oil
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
2 tbsp
Fresh Parsley
for garnish
1
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the onion. Sauté until translucent, about 5 minutes.
2
Add the potatoes, then cover and allow to steam for 5 minutes until slightly tender. Mix in the carrots, celery and garlic and sauté for a few more minutes. Add the dijon mustard, Worcestershire sauce, thyme, garlic powder, paprika, rosemary and season with salt and pepper.
3
Push potatoes to one side of the pan and add the ground beef, mixing to break the beef up, cooking until mostly browned. Mix together with the potato mixture, bring heat to medium-high and simmer, allowing to cook through. Add peas and mix until they turn bright green and are just cooked through. Season with salt and pepper, serve with fresh chopped parsley.
4
Substitutions: Substitute the ground beef for chicken, turkey, pork or a combination of any of them. Substitute the meat for a vegan ground alternative and make sure your worcestershire sauce is vegan for a plant-based version • - Substitute the baby potatoes for diced sweet potatoes, turnips or parsnips. Add in kale, spinach or chard for extra greens
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
