Ingredients:
1 1/2 to 2 lbs potatoes (about 3 large potatoes),
peeled and quartered
8 tablespoons Chef Matt Coconut Oil (THC or CBD)
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, corn, peas
1 1/2 lbs ground round Turkey
1/2 cup vegetable broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice (to taste)
Directions:
Boil the potatoes: Place the peeled and quartered
potatoes in medium sized pot. Cover with at least an
inch of cold water. Add a teaspoon of salt. Bring to a
boil, reduce to a simmer, and cook until tender (about
20 minutes). Sauté vegetables: While the potatoes
are cooking, melt 4 tablespoons of the Chef Matt
Coconut Oil in a large sauté pan on medium heat.
Add the chopped onions and cook until tender, about
6 to 10 minutes. If you are including vegetables, add
them according to their cooking time. Carrots should
be cooked with the onions, because they take as long
to cook as the onions do. If you are including peas or
corn, add them toward the end of the cooking of the
onions, or after the meat starts to cook, as they take
very little cooking time.
Add the ground beef, then Worcestershire sauce and
broth: Add ground beef to the pan with the onions
and vegetables. Cook until no longer pink. Season
with salt and pepper. Add the Worcestershire sauce
and beef broth. Bring the broth to a simmer and
reduce heat to low. Cook uncovered for 10 minutes,
adding more beef broth if necessary to keep the
meat from drying out.
