Name: Savory Vegetable Pie
Ingredients: 3 large potatoes, quartered; 2 TBS grass fed butter or ghee (or coconut oil); a splash of raw milk (or any other milk substitute); celtic sea salt and pepper to taste; 1 large tomato; 3/4 cup homemade bone broth (see this post for instructions); big handful of fresh basil leaves; 4 cloves fresh garlic; 2 TBS finely chopped fresh herbs (parsley, oregano, thyme, etc); 1 tsp celtic sea salt (like this one); 1 tsp arrowroot powder (like this) OR 2 TBS sprouted wheat flour; 4 cups fresh seasonal vegetable, chopped into 1/2 inch pieces; 2 cups finely chopped greens (kale, collards, or chard); 1 small onion, finely chopped; 1 LB ground beef, bison, lamb, chicken or turkey (preferably organic and pasture-raised); 2 TBS grass fed butter or ghee (or coconut oil)

Ingredients

Scale

For the Top:

3 large potatoes, quartered
2 TBS grass fed butter or ghee (or coconut oil)
a splash of raw milk (or any other milk substitute)
celtic sea salt and pepper to taste

For the Sauce:

1 large tomato
3/4 cup homemade bone broth (see this post for instructions)
big handful of fresh basil leaves
4 cloves fresh garlic
2 TBS finely chopped fresh herbs (parsley, oregano, thyme, etc)
1 tsp celtic sea salt (like this one)
1 tsp arrowroot powder (like this) OR 2 TBS sprouted wheat flour

For the Filling:

4 cups fresh seasonal vegetable, chopped into 1/2 inch pieces
2 cups finely chopped greens (kale, collards, or chard)
1 small onion, finely chopped
1 LB ground beef, bison, lamb, chicken or turkey (preferably organic and pasture-raised)
2 TBS grass fed butter or ghee (or coconut oil)

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Instructions

Preheat oven to 350′ F
Place quartered potatoes into large pot and cover with water. Bring to a boil, then simmer slowly until soft but not mushy (about 10-12 minutes.) Drain. Mash potatoes until creamy smooth with butter (or ghee/coconut oil), a splash of milk, and salt and pepper. Set aside.
While potatoes are cooking, place all sauce ingredients into a blender and puree until smooth. Pour into a small sauce pan and simmer softly for 7-10 minutes, reducing the liquid slightly. Add in arrowroot powder OR sprouted wheat flour, and continue to cook for another minutes whisking continuously. Remove from heat.
To make the filling: Saute onions in butter/ghee/coconut oil for 5 minutes. Add ground meat and saute until meat in completely browned. Add in chopped vegetable and greens. Stir to mix. Pour in sauce and mix again.
Cover pan and let meat/veggie mixture simmer softy simmer for 10-15 minutes until veggies begin to soften but are not mushy. Add a little extra water of broth if it seems too dry. If it seems too wet, uncover and let it reduce a bit.
Transfer to a shallow baking dish. Layer mashed potatoes on top of veggies and spread evenly. Bake for 30 minutes at 350′ F.
Serve and enjoy!!!

Notes

If you are making a double batch to freeze one for later, do not bake second pie at this time. Assemble the second pie and allow to cool completely before freezing. Defrost at a later time and bake at 350’F.