
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: 9 x 13 Baking Dish
Beef Pie Ingredients
- 4 carrots, chopped in ¼ inch cubes
- 2 parsnips, chopped in ¼ inch cubes
- 3 medium white potatoes, chopped in ¼ inch cubes
- 2 cups butternut squash or sweet potato, chopped in ¼ inch cubes
- 1 small head broccoli, chopped
- Green peas
- 2 pounds ground beef
- 2 tablespoons tapioca starch (optional, just makes the sauce a bit thicker)
- 2 cups broth or more, as needed
- 2 teaspoons dried thyme or 2 tablespoons fresh.
- Salt and pepper
Crumble Ingredients
- 2 cups almond flour
- 1 teaspoon salt
- ¼ cup coconut oil and/or butter, softened
- ½ teaspoon baking soda
Steps
- Bring a large pot of water to a boil.
- Chop the carrots, parsnips, white potato, butternut squash (or sweet potato).
- Add the veggies to the boiling water and boil for 10 minutes or until slightly soft.
- Meanwhile, in a second pan, brown the ground beef over medium heat.
- Now, preheat your oven to 350ºF.
- When the veggies are slightly soft add the broccoli and peas and cook for 3 more minutes.
- Drain the water. Add the cooked beef, thyme, salt and pepper to the pot. Combine.
- Return the pot to the stove and bring heat to medium low.
- Drizzle the tapioca starch over the mixture and stir so that the tapioca starch is distributed.
- Add the broth and stir until the beef mixture is coated with a shiny, gravy-like liquid. Add more broth if necessary.
- Put mixture in baking dish.
- In a separate bowl, combine the crumble ingredients. You want the mixture to stick together in clumps when you squeeze it.
- Spread the crumble over the beef mixture.
- Bake for 25 minutes or until crumble becomes golden.
Yields 8 servings
For Chicken Crumble Pie, cook the chicken in advance and add 2 teaspoons of garlic powder.
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