This is "Mary's version" of a very old recipe:

1 lb grassfed beef (15% fat)

1 cup chopped onion

1 cup organic bell pepper, chopped, any color (frozen ok too)

1/3 cup froz organic corn

1/3 cup frozen organic peas

1 cup milk (or water, or red wine/water mix)

1 tsp cornstarch

good quality sea salt and pepper

4 cups cubed organic Yukon potatoes (or red potatoes)

1 cup shredded cheese of your choice.

1.  Saute beef with onion and bell pepper for a few min until lightly cooked.

2.  Add corn & peas, stir until they are no longer frozen.

3.  Add in the milk, cornstarch, salt and pepper (I use about 1 tsp per pound of meat)

OPTIONS for step 4: 

 a)  If you're short on time, cook with lid on for about 15 min until potatoes are nearly soft, then spread on the cheese and pop into 350 degree oven for 15 min

   b)  If you make this earlier in the day or have the time, just put the casserole directly into the 350 oven after stirring in the potatoes, bake (no lid) for about 45 min, check potatoes, if soft, add the cheese and cook another 10 - 15 min.

Serves 6

A large salad and a side of sautéed spinach really rounds out this meal.

This is a healthier, more veggies, version of a classic southern dish - a real meat & potatoes kind of meal for folks who crave a bit of potato now and again.  Bell peppers and potatoes are among the most heavily covered in pesticides, so I really push the organic on these foods.