Edit: Pulled beef is preferred it seems. But ground beef is a close second. A full day of stewed meat … the way to go if you have the time.

Meat and potatoes. We like to keep it simple … and delicious ’round here. We make this delight with ground beef from our local butcher. It’s rare that meat is purchased elsewhere in this house. Our butchers are cool, and we trust them, and the food just tastes different. Better. And the topping. A household specialty … inspired by a chef I worked with along the way. Not just mashed potatoes. Mashed Idaho and sweet potato mix with cheddar cheese curds. Yup. And here you’ll see some green. We grew that oregano, and we use it in a lotta dishes. The whole thing comes together like this:

3 lbs of ground beef | (or stew meat cooked until tender) | squash risotto with parmigiano reggiano | beef stock | red wine | oregano | garlic powder | salt and pepper

Idaho potatoes | sweet potatoes | butter | milk of your choice | cheddar cheese curds | salt and pepper

Top the whole layered deal with oregano and parm. All ingredients are cooked stove top and then oven-bound when put together. I top with some herbs and cheese just for fun. And color. I like color in our food. And did I mention we grew the oregano?! I think I did. Don’t forget the love … it matters, for sure.