Hamburger Steak with Grilled Onions

Ingredients:

  • 1 pound ground chuck
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 small yellow onion
  • Avocado oil

Instructions:

  • Mix the ground chuck and spices well and form into 4 large patties. Set aside.
  • Thinly slice 1/2 yellow onion.
  • Heat a skillet over medium-high heat and add a glug of avocado oil to the pan.
  • Saute the onions with salt and pepper until transparent. Remove from skillet and set aside.
  • Place the hamburger steak patties in the skillet and cook for about 3 minutes per side, then top with the onions and place the skillet in the oven at 350 degrees until the hamburger steaks are cooked through (about 10 to 15 minutes).
  • Serve with onions and baked sweet potato fries.

Hearty Whole 30 Shepherd’s Pie

We’ve been out of school for two days due to ice and snow, and I’ve been craving some comfort food. I whipped up this hearty shepherd’s pie using all Whole 30 approved ingredients.

Ingredients:

  • 1/2 yellow onion
  • 1 clove of garlic
  • 2 carrots
  • 1 lb. ground chuck
  • 4 russet potatoes
  • 1 cup Whole 30 compliant chicken broth
  • 1 tablespoon coconut flour
  • Salt
  • Black Pepper
  • Oregano
  • Parsley
  • Red Pepper Flakes
  • 1 tablespoon avocado oil

Instructions:

  • Wash and peel the russet potatoes.
  • Chop potatoes into small cubes, cover with water, and bring to a boil.
  • Lower heat and cook until potatoes are fork tender.
  • While potatoes are cooking, dice the onion, garlic, and carrots.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil to the pan.
  • Saute the onion, garlic, and carrots for about 3 minutes, until the onions are transparent.
  • Add the ground chuck to the pan and season with salt, pepper, oregano, parsley flakes, and red pepper flakes to taste.
  • Stir and cook until the meat is all browned.
  • Once meat is browned, turn down the heat to low and add 1 tablespoon of coconut flour and 1/3 cup of chicken broth to the meat mixture. Stir well and simmer to thicken the sauce. Cover and set aside.
  • To prepare the mashed potato topping, drain the potatoes. Add 2/3 cup of chicken broth and beat with a hand mixer until creamy. Taste and season with salt, pepper, and parsley flakes as needed (you may not need extra salt because of the salt in the chicken broth).
  • Spoon the meat mixture into a small casserole dish. Top with the mashed potatoes.
  • Bake at 350 degrees for 20 minutes, then put under the broiler for 3 to 5 minutes until the potato topping begins to brown.

Makes 4-6 servings.