With a delicious kufu crust, this Paleo pot pie is a hearty and comforting dish made with grass-fed beef steak and kidney, savory vegetables, and a gravy made with coconut cream. This filling, nutrient-dense dish is ideal for chilly nights.
Ingredients: 1 lb grass-fed beef steak, cubed. 1/2 lb grass-fed beef kidney, diced. 2 tbsp coconut oil. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 cup beef bone broth. 1 tbsp arrowroot powder. 1/4 cup coconut cream. Salt and pepper to taste. 1 batch of Paleo kufu dough.
Instructions: Preheat oven to 375F 190C. In a large skillet, heat coconut oil over medium heat. Add onions, carrots, and celery. Saut until softened. Add garlic, beef steak, and kidney. Cook until meat is browned. Sprinkle arrowroot powder over the meat and vegetables, stirring to combine. Pour in beef bone broth and coconut cream. Simmer until thickened. Season with salt and pepper to taste. Transfer the filling into a pie dish. Roll out the kufu dough and place it over the pie dish, sealing the edges. Cut a few slits in the dough to allow steam to escape. Bake for 25-30 minutes, or until the crust is golden brown. Serve hot and enjoy!
Prep Time: 30 minutes
Cook Time: 30 minutes
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