Hearty Beef Pot Pies

Hearty Beef Pot Pies

  • Serves: 6
  • Prep Time: 00:30
  • Cooking Time: 02:00
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These hearty pot pies are filled with a melt in your mouth rich meat and vegetable slow cooked filling, and topped with a crispy grain free pastry. Pure comfort food for the cooler months. The whole family will love them.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • FILLING:
  • 2 - 3 Tbsp ghee, or olive oil
  • 1 kg diced lean chuck steak
  • 2 onion(s), finely diced
  • 2 med carrot(s), diced
  • 2 celery stick(s), finely diced
  • 1 med swede(s), diced
  • 3 tsp garlic, minced
  • 1 tsp paprika
  • 1 tsp fine sea salt
  • 1/4 tsp black pepper, ground
  • 1 cup beef broth/stock
  • 1/3 cup tomato paste
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp coconut flour, if the gravy needs thickening
  • PASTRY:
  • 1 3/4 cups almond meal/flour
  • 3/4 cup arrowroot flour, or tapioca
  • 3 Tbsp coconut flour
  • 1/2 tsp fine sea salt
  • 1/3 tsp baking soda (bicarb)
  • 1/3 cup macadamia nut oil, or mild olive oil
  • 1/3 cup filtered water
  • Beaten egg or melted ghee to brush over pastry

Directions

To make the filling: Heat 1 - 2 tablespoons of oil in a large heavy flameproof ceramic casserole or similar, on high heat. Add beef in 3 - 4 batches. Cook until brown, then remove each batch to a large plate to set aside.

Add the remaining oil to the pan with the onions, carrot, celery, swede and garlic. Cook stirring often for 3 minutes. Add the paprika, salt and pepper. Stir through the vegetables and cook for a further minute.

Return the steak to the pan. Add the beef broth, tomato paste and vinegar to the vegetable mixture and stir. Bring to the boil, cover and reduce to a gentle simmer.

Simmer for 1 1/2 hours or until the beef is lovely and tender. Check the consistency of the gravy, if it needs thickening sprinkle in 1 tablespoon of coconut flour, stir well (add a little extra flour if needed). Check seasoning and adjust if needed.

Preheat the oven to 180c once the meat mixture is cooked.

Grease 6 x 300ml ovenproof pots with ghee. Spoon the cooked filling into the prepared pots, let sit while you prepare the pastry.

To make the pastry: Add the almond meal, arrowroot flour, coconut flour, salt and baking soda to a food processor. Process for 6 seconds to mix the flours. Add the oil and water, process until the mixture comes together into a soft and pliable dough but not sticky. (Some brands of coconut flour can absorb a lot of moist, add extra water for a softer dough or add 1 teaspoon of coconut flour if too wet). Divide into 6 portions. Roll each portion between 2 sheets of baking paper to roughly the size of the pie dishes, (I place a small saucer over the pastry and cut around with a knife for a neat finish). Leave the cut circles of pastry on the bottom sheets of paper (this will make it easier to flip over onto each pie).

Place your hand under one of the sheets of paper and flip the pastry over onto a filled pot and gently peel the paper off. Gently press the pastry onto the pot edge. Use a sharp knife to cut a slit in the centre to release steam while cooking. Repeat with the remaining pots.

Brush the pastry with beaten egg or ghee and place pies onto a large tray. Bake for 25 - 30 minutes or until the pastry is golden and crisp.

Serve with homemade or organic (low-sugar) tomato sauce.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

chuck steak

Chuck steak is an economical beef cut. It's a tougher cut of beef that works well for slow-cooked and baking meals, it has a lovely rich flavour. Beef is an excellent source of protein. Our body needs protein to rebuild damaged tissues. Chuck steak is rich in minerals - calcium, iron, magnesium, phosphorus, potassium, zinc, niacin and vitamin D.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

carrot(s)

This crunchy orange vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.

celery stick(s)

Both celery stalks and leaves can be used, whole stalks are eaten raw in salads or cooked to give flavour in stews and soups. Raw stalks with the leaves are excellent in your morning smoothie and give you a good dose of vitamin K, B and A, folate, riboflavin and more, plus celery contains several minerals.

swede(s)

The vegetable swede is also know as rutabaga in North America. Swede is a root vegetable that is a similar shape to a turnip but larger, it's flavour is sweeter than a turnip and cream in colour, with some purple on top. The leaves can be eaten as a leaf vegetable. Swede is an excellent substitute for white potato, it can be roasted, baked, boiled, mashed, sauteed and delicious added to soups and stews. Swede can also be thinly julienned or grated uncooked and added to salads or coleslaw. It's a winter vegetable and stores well. Swede is high in vitamin C and provides antioxidants and immune support, helping protect the cells from free radical damage and assists in the thyroid hormone thyroxine. Swedes are rich in beta carotene and also an excellent source of iron, potassium and manganese, a good source of fiber, thiamin, vitamin B6, calcium, magnesium and phosphorus.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

paprika

Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from iherb.com). Paprika is a nightshade.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

beef broth/stock

Home made beef broth is excellent for healing Leaky Gut and to drink when unwell. Traditionally broth was made just from meat bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. If purchasing store bought broth/stocks, read your labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. I keep one on hand for emergencies. I get the butcher to cut my beef bones up so it's easy for the marrow and nutrients to be released easily. I prefer to making my broth in a slow cooker. I keep ice block trays filled with broth in the freezer ready for when just a small amount is required in a recipe.

tomato paste

Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. Purchase an organic brand with no sugar or additives - 100% tomatoes, and it's best to choose a brand in glass.

balsamic vinegar

Balsamic vinegar originated from Italy, it is made from a reduction of pressed grapes and used as a condiment. Organic balsamic vinegar mixed with olive oil works well over healthy salads. Avoid malt vinegars as they are made from barley and contain gluten.

coconut flour

This flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is an excellent source of dietary fiber and protein. It's a good grain-free alternative but does require a larger amount of liquid than normal when baking. When replacing in a recipe that calls for wheat flour, use this guide; 1 cup of wheat flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I have used Organic Coconut Flour from 'Let's Do Organic', I like its finer texture (I purchase from iherb.com).

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and in some countries, it is called almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut and seeds meals/flours are all best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

coconut flour

This flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is an excellent source of dietary fiber and protein. It's a good grain-free alternative but does require a larger amount of liquid than normal when baking. When replacing in a recipe that calls for wheat flour, use this guide; 1 cup of wheat flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I have used Organic Coconut Flour from 'Let's Do Organic', I like its finer texture (I purchase from iherb.com).

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

macadamia nut oil

Macadamia nut oil is the non-volatile oil expressed from the nut meat of the macadamia tree, a native Australian nut. I avoid heating to very high temperatures but use it extensively for grain free baking at lower temperatures in the oven. Delicious over salads and it's also one of the healthier nuts, as it's higher in Omega 3 oils than other nuts.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

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