Cumberland pie

This cumberland pie is a warming, winter comfort food that everyone will adore. As with all our A No Grainer meals it is a balanced source of macronutrients: fat, protein and carbohydrate and also gives you plenty of healthy minerals and vitamins. The presence of good quality fats means the vitamins are better absorbed by your body!

40

minutes prepation

60

minutes cooking

6

servings

Ingredients

  • 1 tbs fat (ghee, coconut oil, beef dripping)
  • 750g beef mince
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed or finely chopped
  • 1 tbs tomato puree
  • 2 celery stalks, finley chopped
  • 2 carrots, finely chopped
  • 1 tbs dried herbs of your choice (eg: parsely, mixed herbs or thyme)
  • 750mL beef stock
  • Bunch kale, roughly chopped (optional)
  • 5 mushrooms, chopped (optional)
  • 2 sweet potatoes
  • 3 white potatoes
  • 1 parsnip
  • 1 tbs butter

Method

  1. Preheat the oven to 180°C.
  2. Melt fat in a large pan. Cook the onion and garlic until they begin to soften. Add the beef and brown.
  3. Meanwhile put the whole sweet potato, potato and parsnip in the oven to bake. Set a timer for about 30 minutes.
  4. When the beef mince is brown add the celery, carrot and herbs. Cook for a few minutes.
  5. Add the beef stock. Bring the mix to the boil and then reduce the heat. Simmer uncovered for about 20 minutes or until most of the liquid has cooked off.
  6. After about 15 minutes stir in the kale and mushroom if you are including them.
  7. Keep the beef mixture simmering on low heat. Season with salt and pepper.
  8. Meanwhile check on the baking vegetables. A syrup like liquid should start to come out of them. This is some of the starch being broken down into glucose by the heat.
  9. When the vegetables are very soft and a fork goes in and out easily, remove them from the oven and allow to cool.
  10. When you can handle the potatoes and parsnip peel off the skin. Don’t throw it away! If we bake it a bit later, these make  a great snack, just like crisps.
  11. Place the peeled potatoes and parsnips into a food processor with a tbs of butter and blend until they are creamy and smooth.
  12. To assemble the pie remove the beef mix from the heat and spread across the bottom of a big, deep baking dish. Top with the creamed potatoes.
  13. Sprinkle with little cheese if you tolerate diary and return to the oven for approximately 20 minutes or until the top of the pie browns. Enjoy hot!
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