Country Beef and Vegetable Pie

paleo country beef and vegetable pie recipe

  1. 4 tbsp olive oil
  2. 1 onion, finely chopped
  3. 2 garlic cloves, minced
  4. 1 pound lean rump steak, diced
  5. 10 oz button mushrooms, sliced
  6. 2 carrots, chopped
  7. 2 celery stalks, chopped
  8. 2 tsp finely chopped fresh rosemary
  9. 2 cup homemade or paleo approved store-bought beef stock
  10. 8 oz caned crushed tomatoes
  11. 1 ½ cup cauliflower florets
  1. n a large skillet heat 2 tablespoons olive oil over a medium heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the diced steak and cook for 5 minutes or until browned.
  5. Add the mushrooms and rosemary and cook for 5 min.
  6. Add the beef stock and crushed tomato and mix to combine.
  7. Cover and simmer for 1 hour.
  8. Remove from the heat and season to taste with salt and black pepper.
  9. Preheat oven to 400ºF.
  10. Place the cauliflower florets in a food processor and pulse until the texture resembles rice.
  11. Add the remaining olive oil, good pinch of salt and toss to coat. Set aside.
  12. Spoon the beef mixture in a large baking dish and top with cauliflower.
  13. Bake for 40 minutes in preheated oven or until golden.
  14. Remove the pie from the oven and allow to cool slightly before serving.


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