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!
- 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
- Preheat the oven to 180°C.
- Melt fat in a large pan. Cook the onion and garlic until they begin to soften. Add the beef and brown.
- Meanwhile put the whole sweet potato, potato and parsnip in the oven to bake. Set a timer for about 30 minutes.
- When the beef mince is brown add the celery, carrot and herbs. Cook for a few minutes.
- 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.
- After about 15 minutes stir in the kale and mushroom if you are including them.
- Keep the beef mixture simmering on low heat. Season with salt and pepper.
- 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.
- When the vegetables are very soft and a fork goes in and out easily, remove them from the oven and allow to cool.
- 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.
- Place the peeled potatoes and parsnips into a food processor with a tbs of butter and blend until they are creamy and smooth.
- 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.
- 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!