Ingredients
Scale
- 1 lb. ground beef (I used Five Mary’s)
- 3 medium carrots, small diced
- 1/2 medium yellow onion, small diced
- 1 celery stalk, small diced
- 2 leeks, cleaned + diced
- 2 1/2 cups Yukon baby potatoes, small diced
- 4–6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 heaping tablespoon thyme
- 1 heaping tablespoon tomato paste
- 1 teaspoon tapioca or arrowroot flour (or regular flour)
- 1 can full fat unsweetened coconut milk
- 16 oz. high quality beef bone broth (I used Five Mary’s)
- 1 small bunch fresh parsley, chopped
- 1 prepared (store bought) pie crust
- 1 egg, mixed
- flake salt, to garnish
Instructions
- Preheat your oven to 425F.
- In an oven proof large pan with sides or a cast iron pan, cook the ground beef on medium heat. Using a a wooden spoon to slightly break up the meat into smaller pieces. When half way cooked, add in the carrots, onion, celery and leeks. Mix to combine and cook until the onion starts to soften + the ground beef is cooked through.
- Add in the potatoes, garlic, salt, pepper, thyme and tomato paste. Mix to combine and cook for 1 minute. Sprinkle in the tapioca flour and cook for another minute. Stir in the coconut milk and bone broth. Turn the heat to low and cook for 6-8 minutes or until the potatoes are tender. Stirring occasionally.
- Turn the heat off and place the prepared pie crust directly over the pan in the center so that it reaches to the sides of the pan. Make 3-4 small cuts into the top of the crust so that steam can be released. Brush the top with the egg wash.
- Bake for 15-20 minutes or until the crust is cooked and nicely browned. Remove from the oven and sprinkle with flake salt if desired.
- Prep Time: 15
- Cook Time: 35
- Category: beef
- Method: oven
- Cuisine: dinner