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- 1¼ pounds grassfed ground beef (or ¾ pound ground beef and ½ pound ground beef heart)
- Stable cooking fat (ghee, lard, tallow, or coconut oil)
- 1 small head of garlic, cloves peeled and minced
- 2 medium-sized onions, sliced thin
- 2-3 medium-sized carrots, sliced in thin rounds
- 1-2 tablespoons dried curry powder
- Naturally fermented soy sauce
- 1 cup beef stock
- 3 – 4 medium-sized sweet potatoes, roasted in the skins until soft
- Pastured butter
- Crème fraîche
- Celtic Sea Salt or Himalayan salt
Start by slicing the onions and carrots and mincing the garlic. Sauté them in the fat of your choice, remove from the skillet when golden and fragrant (adding garlic last to prevent burning), and set aside. Add more fat and crumble in the ground meat. Cook until slightly browned and add vegetables back in. Now make a space in the bottom of the skillet and add a bit more fat. Sprinkle curry powder into the fat, allow to become fragrant, and then mix into the meat and vegetables. Add stock and simmer for 10 minutes, stirring occasionally (the stock will thicken into a rich gravy). Shake in some soy sauce, stir, and transfer to a baking casserole dish.
Remove sweet potatoes from their skins and add butter, salt, and crème fraiche to taste. Blend with a hand mixer until fluffy, then spoon onto the top of the meat mixture. Bake in a 350° F oven for approximately 25 minutes or until golden on top.
Serve with a spoonful of fermented vegetables and a dollop of crème fraiche.
You may substitute ground lamb for the ground beef – just call it Shepherd’s Pie instead!
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health & Healing
Winter 2011 – 2012 | Volume 35, Number 4
Copyright © 2011 Price-Pottenger Nutrition Foundation, Inc.®
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