Shepherd's Pie

Servings: 2-4

INGREDIENTS

5-8 Potatoes depending on size

1 recipe for homemade mushroom soup (see below) or 2 cans of mushroom soup if short on time.

2lbs of grass fed ground beef

DIRECTIONS

• Peel and dice your potatoes up and get them boiling to make mashed potatoes.

• Cook up your ground beef until there is no pink left and mix with your mushroom soup. Fill the bottom of your 9x13 pan with your meat/soup mixture. Add your mashed potatoes over the top. Place in oven on high broil for 2 minutes or until potatoes just barely start to golden on top.

• Serve with your choice of vegetable!

HOMEMADE MUSHROOM SOUP

Serves: 2

INGREDIENTS

1/2 onion, chopped

1 cup chopped mushroom

2 teaspoon chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon whole wheat flour

1 tablespoon unsalted butter

3/4 cup half-and-half

DIRECTIONS

• Saute 3/4 cup of the mushroom, onion, salt, pepper and chicken broth in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes).

• Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).

• Meanwhile, saute the rest of the mushrooms in a separate pan until browned.

• Add part of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.

• Place the mixture back on the stove and add the rest of the mushrooms. Serve and enjoy!

Slow Cooker Chuck Roast

Adapted, slightly, from Bon Appétit: https://www.bonappetit.com/recipe/slow-cooker-pot-roast

Watch our video for this recipe on our YouTube channel!

INGREDIENTS

• 1 4-pound beef chuck roast

• 3 tablespoons plus 2 teaspoons kosher salt

• 4 tablespoons vegetable oil, divided (we used avocado oil)

• 1 large onion, chopped

• 4 garlic cloves, finely grated

• 1 tablespoon tomato paste

• 1 cup dry white wine

• 1 bay leaf

• 1 cup low-sodium chicken broth

• 1 teaspoon freshly ground black pepper

• 3 large carrots, peeled, cut into 3-inch pieces

• 3 celery stalks, cut into 3-inch pieces

• 1 large parsnip, peeled, cut into 1-inch pieces

• 1½ pounds medium waxy potatoes, quartered, halved if small

• 8 ounces crimini mushrooms, quartered

• Chopped parsley and chopped chives (for serving)

MAKE

• Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.

• Heat 2 Tbsp. oil in a medium skillet over high. Cook onion and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes.

  Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes.

  Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.

• Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to slow cooker, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.

• Cover, and cook over high heat until roast is very tender and shreds easily, 7-8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.

  Note: if you have extra herbs around, add a couple sprigs to the pot. We used some thyme and rosemary. If you don't have fresh herbs, it will still end up delicious.

• At this point the roast should simply fall apart, but you can also try and transfer it to a cutting board and slice against the grain. Add everything to a serving platter and arrange it how you like. Top with parsley and chives.

• Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.

Homemade Beef Jerky

INGREDIENTS:

• 2 pounds of Saint John’s Organic Farm ground beef

• 2 tsp salt

• 2 tsp pepper

• 2 tsp Worcestershire sauce

• 1 tsp onion powder

DIRECTIONS:

• Mix seasonings into beef. Press out with a jerky gun (this is the “big gun” I use), roll flat with a rolling pin, or just form thin “pancakes” with your hands to make strips.

• Dry in a dehydrator (note: place the beef strips on the rack making sure that they are not touching or overlapping. Leaving space in between the slices allows the air to better circulate and dry the meat). Turn the dehydrator to 160 degrees and let run for about 4 hours. Check every 30 to 60 minutes until the jerky is done.

• Depending on the dehydrator and the thickness of the jerky, it may take between 4 and 12 hours for the jerky to fully dry. You can also use an oven, or a smoker, following the same instructions.