Paleo Pie is a new version of an old favorite. Paleo Pie has quickly became a household favorite.
Shepard’s Pie is an old favorite, dressed up in new clothes. In the past, I have made Shepard’s Pie with mashed cauliflower as a substitute for the traditional potatoes. This recipe takes another step away from tradition by using seasonal squash. I hope you enjoy it.
Filling
1 pound pastured beef, ground
2-3T grease, lard or butter
1-2 large organic onions, chopped
3-4 medium organic carrots, chopped
1 organic celery stalk, chopped (optional)
1tsp sea salt
1tsp organic coriander, freshly ground
1tsp organic black pepper, freshly ground
Topping
4-6c organic pumpkin, cooked and peeled
1/4-1/3c organic butter
1/4-1/2c organic whipping cream, homemade coconut milk or pumpkin water
large pinch sea salt to taste
organic paprika for sprinkling (optional)
Cut up a small or medium pumpkin into quarters or eighths and remove the seeds. Save the seeds for baking or planting. Put the pumpkin pieces into a large pot with a lid. Add about an inch of water and bring to a boil. Simmer for 20-30 minutes until the pumpkin is soft. Let the pumpkin cool before peeling. Store in the fridge until ready to use. Use the extra cooked pumpkin in another meal.
I like using a case-iron fry pan because I can saute on the stove top and then put everything directly into the oven.
I like using a large case-iron fry pan because I can transfer everything directly to the oven. Saute the onions, carrots and celery with the sea salt and coriander. Crumble and add the ground beef and cook well. Press down the filling before adding the topping.
In a food processor, grind about 4-6c of the pumpkin until smooth. Add the butter and salt. Slowly add the liquid of choice and mix until creamy smooth like mashed potatoes. Top the filling with the pureed pumpkin mixture and smooth over the top. Sprinkle with paprika, if desired. Bake at 300F for 30-45 minutes until the pie is bubbling at the edges.
I spread the pumpkin mixture over the filling and sprinkle with paprika.
HOUSEHOLD TIP: Get as many of your spices in a whole form. The spices will last much longer and taste richer when freshly ground. Also, some whole seeds can be planted, such as coriander for fresh cilantro.
