Layered Beef and Bacon Pie

I came across this recipe from a wonderful Paleo site called Paleomg and this recipe is from a book called “The Paleo Kitchen”

I tried this for the first time last year and the original recipe is here and it is so good it’s become a favourite.

With the release of “SP” days I decided to change up the topping and make it suitable for an SP day, while still keeping it super tasty. It is a bit of work to make this, but serves 8 portions (ahem, most of the
Time, we both had seconds tonight) but it is worth the work. This is my SW variation on the original Paleo recipe.

I may or may not have eaten this meal heated up for breakfast the next day. Every time I make it, possibly.

If you are not following an SP day – this is divine with sweet potato topping.

The entire recipe has 4 syns (always double
Check yourself!)

Layered Beef and Bacon Pie

200g smoked bacon (visible fat removed)

Ingredients: top layer

2 small carrots, 1/2 butternut squash, half swede, to total Of 650g (or use whatever combo you like)cut into small cubes
OR 650g chopped sweet potato
¼ cup (60 mL) coconut milk light
½ teaspoon dried sage
¼ teaspoon salt

Ingredients: Cauliflower Mash

1 head cauliflower 750g grams chopped into florets
¼ cup (60 mL) coconut milk light
½ teaspoon salt
1 teaspoon ground black pepper

Ingredients (Beef Mixture)

2 pounds ex lean beef
1 garlic clove, minced
1 medium onion, diced
225 grams mushrooms, diced
1 stick celery finely diced
6 tablespoons worchestershire sauce
1 tin chopped tomatoes
salt and pepper, to taste

Preheat the oven to 190
Grease a 9-by-13-inch baking dish.

Grill the bacon until Cooked through.Chop into small pieces and set aside.

Steam the top layer ingredients until soft and cooked through.
Blend until smooth then add the coconut milk, sage and salt and pepper. Remove from the blender and set aside.

steam the cauliflower. Once cauliflower is fork tender, place it in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk and salt and pepper and continue to blend until you have a smooth consistency. Remove from the blender and set aside.

place a large pan over medium-high heat. Add the beef.Once the meat begins to brown, add the garlic, onion, celery and button mushrooms and fry for 5 minutes.

Add the worchestershire sauce, tinned tomatoes, salt and pepper and continue to cook for about 15 mins or until the sauce has reduced. Turn off the heat.

Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in one layer.

Then pour the cauliflower mash mixture on top of the meat and spread out.

Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash.

Lastly, pour the mixed veg/sweet potato on top and spread it out on top of the meat. Sprinkle with the chopped bacon (or do this at the end)

Place the dish in the oven and bake for 30 minutes, or until the casserole begins to bubble.




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