The General
New Member
Farmers Pie With Guinness Gravy
Ingredients
½ cup Magical Butter's MCT Oil
1 ½ pounds organic ground turkey or chicken, 95-99% lean
½ cup homemade chicken broth
4-6 ounces white wine (use something that you like to drink)
1 medium diced onion
4 minced garlic cloves
2 roasted and smashed garlic cloves
2 diced carrots
Tomato paste
½ cup frozen peas
2 tablespoons Blood Fire Worcestershire
4-6 sprigs fresh thyme
1 teaspoon finely chopped fresh rosemary
Pink Himalayan salt to taste
Fresh ground pepper to taste
How To
Add oil for 30 seconds in a large saute pan on med-high heat.
Then add onions, carrots, and salt and pepper.
Cook for 5 minutes, stirring constantly.
Add garlic, thyme and rosemary.
Cook for 2 minutes, stirring constantly.
Add wine, cook for 5 minutes.
Then add tomato paste, Worcestershire and broth.
Cook for 5 minutes, stirring constantly.
Add turkey, salt and pepper to taste.
Reduce heat and cook for 15 minutes.
Stir in the frozen peas.
Pour mixture into a baking pan.
Top with roasted garlic and rosemary potatoes.
Bake for 25 minutes.
Ingredients
½ cup Magical Butter's MCT Oil
1 ½ pounds organic ground turkey or chicken, 95-99% lean
½ cup homemade chicken broth
4-6 ounces white wine (use something that you like to drink)
1 medium diced onion
4 minced garlic cloves
2 roasted and smashed garlic cloves
2 diced carrots
Tomato paste
½ cup frozen peas
2 tablespoons Blood Fire Worcestershire
4-6 sprigs fresh thyme
1 teaspoon finely chopped fresh rosemary
Pink Himalayan salt to taste
Fresh ground pepper to taste
How To
Add oil for 30 seconds in a large saute pan on med-high heat.
Then add onions, carrots, and salt and pepper.
Cook for 5 minutes, stirring constantly.
Add garlic, thyme and rosemary.
Cook for 2 minutes, stirring constantly.
Add wine, cook for 5 minutes.
Then add tomato paste, Worcestershire and broth.
Cook for 5 minutes, stirring constantly.
Add turkey, salt and pepper to taste.
Reduce heat and cook for 15 minutes.
Stir in the frozen peas.
Pour mixture into a baking pan.
Top with roasted garlic and rosemary potatoes.
Bake for 25 minutes.
