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Organic Beef

Lately we’ve been frequenting SOWA (south end open market). This is mostly to get our grilled cheese fix/fill, but last weekend James and I decided to check out the farmer’s market portion. Since we have a CSA, we rarely buy vegetables, so we gravitated toward the meat stands. Best beef I have ever had, hands down.

The meat came from John Crow Farms and next time I’m in the SOWA neighborhood, I will be picking more up.

I made two meals from a pound of ground beef (I bought two though! One is frozen). The first night James and I had burgers on an English muffin with caramelized onions and cheddar cheese. Served with mustard greens and green beans from the CSA.

The second night, I decided to “mix it up” a bit (because who can eat hamburgers two nights in a row?) and made Shepard’s pie. Recipe is as follows –

  • 1/2 pound ground beef
  • Worcestershire sauce
  • 1/2 small onion, minced
  • 1/4 lb of steamed green beans, trimmed and cut into small pieces
  • 1/2 larger yellow bell pepper, diced
  • 2 sweet potatoes
  • 1 turnip
  • Cheddar Cheese

Peal and cube the sweet potatoes and turnip. Place in a medium sauce pan with cold water. Turn heat on high and let cook for about 25 minutes.

Meanwhile, on medium heat, saute the onions for a few minutes. Add the beef and brown. Add Worcestershire sauce to taste. Once the beef is coked all the way, place on the bottom of a medium casserole dish or two smaller ones.

On top of the beef, layer the green beans. Saute the bell pepper quickly and layer on top of the green beans.

Once you can pierce the potatoes and turnips with a fork, remove from heat and drain water. Add in a pat of butter if you wish, and a splash of milk. Mash. Spread on top of the green beans and pepper. Top with a slice of cheddar cheese. Pop in a 400 degree oven for 5 minutes or until cheese has melted.

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