Saturday, September 22, 2012

Hearty Meat Pie

A spin on shepherds pie or just some epic meat pie, I wasn't sure what to call this dish but it was indeed hearty.

This could be made with any choice of ground meat and could actually also be made vegetarian. There are enough veggies to compensate :)

Hearty Meat Pie 

For the meat:

1 lbs ground grass-fed bison
1/2 yellow onion, diced
1 scallion, minced 
1/4 cup fresh parsley, chopped 
1 1/2 cup fresh kale, chopped
1 zucchini, diced
1 carrot, diced
1 parsnip, diced
~1 tbls garlic powder
Dash of sage powder
Dash of sea salt 
Heavy dash of ground thyme
Heavy dash of ground pepper

For the sweet potatoes:

4 small sweet potatoes (Recommendation: Increase this to 8 small sweet potatoes or 4 large)
1 ripe plantain, mashed (yellow peel, not green)
1/2 cup light coconut milk (from the can not carton) 
Dash of nutmeg
Pinch of sea salt


Dice, dice, chop and mince! The majority of the time spent prepping this dish is all the cutting, other than that is it quite simple.

Bare with me here...
  • Peal and thinly (~1/4" thick) slice up the sweet potatoes. Steam for about 15 minutes. 
  • Meanwhile, begin browning the meat on medium (no need for oil), add in the seasonings and then the onion and scallion. 
  • When the sweet potatoes are good and soft, add them to your kitchen aid bowl (or hand held bowl) and add in the plantain (mashed). Add 1/4 cup of the coconut milk in and blend on low. 
  • With the water in the pot still boiling, add the carrot, parsnip and zucchini to the steamer portion and steam for about 10 minutes.
  • Moving back over to the meat, add in the parsley and kale and cover. 
  • Finish off the sweet potatoes by adding in the nutmeg and the rest of the coconut milk. Blend on low, then medium, then high to whip. 
  • Add the parsnips, carrot and zucchini to the meat mixture.
  • In a casserole dish, spread 1/4 of the sweet potatoes on the bottom of the dish. Add the meat and veggie mixture and then top off with the rest of the sweet potatoes. 

Bake at 325° for about 25 minutes.

The plantain added an interesting texture and flavor to the potatoes and I did like it but it caused them to harden a bit so I would add quite a bit more sweet potatoes next time to get the 'fluffiness.'  

 Hearty, wholesome and a great dish for fall...

Enjoy ;)

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