Leftover Paleo Pie


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Leftover Paleo Pie

Serves6

I'm so excited to share this pie recipe, it's very nutrient dense, easy to do and uses up leftovers!


About this recipe

Ok, so here goes, this recipe came about from wanting to use up my leftover meats from Christmas, I'm usually useless at doing it but wanted to be good this year. So I stumbled across lots of interesting recipes and one mentioned adding turmeric - unusual in a traditional pie but I thought it sounded great, we all know Turmeric is the King of Spices!

I then though how to make the sauce Paleo and a mix of chicken bone broth (as the main liquid), coconut milk (for creaminess) and arrowroot powder (to thicken) came to mind - and wowee did it work, creamy, a hint of turmeric and so many layers of flavour thanks to the bone broth.

This is one pie you'll want to make and then have for leftovers the next day (see pic further down!). It's unbelievably nutrient dense, cost efficent and tasty as heck.

There are loads of tips for how to make this pie if your ingredients don't exactly match my list! No excuses people ;-)

Dive in!

Ingredients

For the pie filling:
1 tbsp coconut oil
1 onion, chopped
2 medium carrots, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
3-4 cups leftover meat (approx 800g), cut into small chunks
2 tbsp arrowroot powder
600ml homemade chicken bone broth
250ml coconut milk
1 heaped tsp turmeric
1 handful flat leaf parsley, chopped
Salt & pepper
For the Pie topping:
5 medium-sized sweet potatoes, peeled and cut into large chunks

Method

1. Heat oven to 200c (180c fan).
2. Melt coconut oil in a large skillet and add onion, carrots and celery. Cook on low heat for 5-10 mins until soft
3. Add garlic and turmeric, cook for 1 more minutes
4. Add leftover meat and broth, turn up heat to medium and allow to bubble gently for a few minutes
5. Add parsley and stir in
6. Make a slurry of a few tablespoons of the coconut milk and the arrowroot powder to make a loose smooth paste
7. Add the slurry to pan and allow to cook through for 2 minutes
8. Add the remaining coconut milk and allow to simmer for about 5 minutes, until the sauce has thickened
9. Add salt and pepper to taste
10. Pour into an ovenproof dish
11. While making the pie filling, boil the sweet potatoes until just soft and then mash well. You can add some olive oil or ghee here if needed
12. Add mash on top of pie filling and bake in the oven for 30 minutes until the top has gone crispy
13. Serve with your choice of vegetables (kale, roasted cauliflower and braised red cabbage all get my vote!)

Tips

Leftover meat - you can use any poultry and it works great mixed with gammon meat if you have any. If you don't have enough, just chop the meat and freeze in a freezer bag until you have more (just defrost before you use).

Arrowroot powder - if you don't have any, use cornflour instead (just know it's not 100% Paleo but a decent compromise).

Homemade Chicken bone broth - if you don't make you're own (you so should, dead easy and so good for you!), use high quality chicken stock instead.

Coconut milk - if you don't like or have coconut milk, you can substitute for cows or goats milk, if you tolerate (again, not 100% Paleo but it's a decent compromise again).

Pepper - be sure to add plenty to activate the full health benefits of the turmeric! You may not need much salt because there will be some naturally in the bone broth and e.g. gammon.

Toppings - if you don't fancy sweet potato, just go for normal potatoes (you'll probably need some olive oil or grass-fed butter to make it smooth).

And as for any leftovers, hello scrummy lunch tomorrow! :-)



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