Recipe from The Paleo Approach Cookbook by Sarah Ballantyne, PhD
Part pot pie, part shepherd’s pie, part stew, and all flavor—you will probably be surprised by just how delicious offal can be when you try this recipe.
- 6 ounces bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 ripe plantains (they should be mostly black), peeled and cut into 1-inch semicircles
- 2 cups chicken broth
- Add the bacon to a cold skillet, then turn on the heat to medium-high. Cook the bacon for 5 minutes, then add the onion and garlic, stirring occasionally. Continue cooking until the bacon is crisp and the onion is soft and caramelized, 8 to 10 minutes.
- Meanwhile, place the plantains and broth in a saucepot and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the plantains are tender when pierced with a knife, about 10 minutes.
- Drain the plantains (reserving the cooking liquid) and mash with a fork or potato masher. Add the bacon mixture and all the grease from the pan and stir to incorporate. If you like a thinner mash, you can add some of the reserved cooking liquid.
Ingredients (Steak and Kidney Pot Pie)
- 2 to 5 tablespoons tallow or lard
- 1 pound steak (any cheaper cut) or beef stew meat, cut crosswise into 1/4-inch-thick slices
- 1 pound kidney, cut into 1/4-inch-thick slices
- 1 medium onion, cut into 1/4-inch-thick half-moons
- 3 medium carrots, cut into ½-inch rounds
- 6 ounces portobello mushrooms, chopped
- 2 tablespoons arrowroot powder or kuzu starch
- 1 cup cold beef broth or red wine
- 1 1/2 teaspoons fish sauce
- 1 bay leaf
- Truffle salt, to taste
- 1 batch Kufu (above)
- Heat 2 to 3 tablespoons of the tallow in a large saucepot or Dutch oven over medium-high heat. Brown the steak and kidney separately in batches. Set aside.
- Add the remaining 1 to 2 tablespoons of tallow to the pot if needed. Brown the onion slices for 7 to 8 minutes. Add the carrots and mushrooms and cook for 3 to 4 more minutes.
- Return the meat to the pot. Whisk the arrowroot powder into the cold beef stock and add to the pot while stirring quickly to incorporate. Add the fish sauce and bay leaf. Simmer uncovered for 1 1/2 hours.
- Meanwhile, make the kufu.
- Preheat the oven to 425°F.
- Taste the steak and kidney filling and season with truffle salt as needed. Pour the filling into a 9-by-9-inch casserole dish or lasagna pan. (Alternatively, you can make this in individual 10- to 14-ounce ramekins.)
- Gently spread a layer of kufu over the top.
- Place the casserole dish on a rimmed baking sheet. Bake for 15 minutes, until it is bubbling around the edges and the topping has browned.
Back to Top