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In a large skillet heat the Coconut Oil over medium-high heat. When hot add minced onion and saute until translucent and soft. Add in the garlic and saute for 1-2 minutes more.
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When garlic is light golden brown, add in the diced raw potato and 1 cup of stock and seasoning If you're using fresh carrots, peas, etc - add them at this step - harder vegetables first - and then in progression - peas and corn don't need to be cooked as long as fresh carrots.
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When potatoes are al dente, add in frozen vegetables & meat and simmer until veggies thaw a bit, then sprinkle in flour and then stir in the remaining stock
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When gravy thickens, pour into casserole dish and top with mounds of mashed potatoes
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Bake at 375 for 30 minutes - then broil the top for 5 minutes until crispy and brown