|Prep Time||15 minutes|
|Cook Time||40 minutes|
- 1 1/2 pounds Yukon Gold Potatoes Peeled and halved *Can substitute with Cauliflower Rice
- 1/2 Cup Cashew unsweetened Cultured Beverage from Trader Joes but you can also use Cashew Milk
- 2 Tablespoons raw butter or Ghee
- Kosher salt and pepper to taste
Meat and Veggies Filling
- 2 Tablespoons coconut oil
- 1 Small sweet onion diced
- 3 Cloves garlic minced
- 2 Cobs organic corn remove corn kernels. If you can't find fresh organic corn you can use 1 can organic corn (drained)
- 1/2 Cup fresh peas
- 1 Cup carrots diced
- 2 Tablespoons fresh parsley chopped
- 1-2 Teaspoons Rosemary fresh or dried
- 1-2 Teaspoons Thyme fresh or dried
- 1 1/2 Pounds organic grass-fed ground beef or lamb
- 1 Tablespoon gluten-free All Purpose Flour I use Pamela's Artisan Blend * Paleo
- 1 Cup bone broth
- 1 Tablespoon kosher salt
- 3/4 Teaspoon pepper
- 1 Teaspoon Worcestershire Sauce Gluten-free. French's, The Wizard's GF/CF, or Lea and Perrins Original Worcestershire Sauce
- 2 Tablespoons tomato paste ***optional
Meat and Veggies Filling
- Cover potatoes with water and bring to a boil Reduce heat to a low boil Add salt to water (about 1/4 teaspoon) Boil for 12-15 minutes or until potatoes are tender and cooked through Drain water and add butter and milk Using a handheld mixer whip ingredients together until smooth. Salt and pepper to taste.
Meat & Veggies Filling
- Heat oven to 400 degrees. In large skillet heat oil over medium high heat.
- Add onion, carrots, corn, and peas.
- Saute for 10 minutes.
- Add meat and garlic. Break up meat and stir to combine
- Season with salt and pepper
- Brown meat about 5 minutes
- Add broth, flour, tomato paste (if tolerable), worcesthire sauce, parsley, rosemary, and thyme. Bring to a boil then reduce heat to simmer and cover.
- Simmer for 7-8 minutes.
- Remove from heat and add to a baking dish.
- Top with mashed potaotes and smooth over mixture using the bottom of a large spoon.
- Bake 20 minutes
- Let dish cool for 10 minutes before serving
Like all of my recipes, the goal is to make them specifically for those with interstitial cystitis and completely bladder friendly. There are plenty of options here so that you can personalize it to your specific dietary needs. I use all organic ingredients when possible, specifically organic meat and corn. Additionally, make sure to use a gluten-free Worcestershire Sauce. This recipe is simple, and one of my favorites as it falls under the category of "comfort foods."
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