Paleo Steak and Kidney Pie

A substantial and savory take on the traditional dish is provided by this Paleo Steak and Kidney Pie. Simmered in a flavorful broth with aromatic vegetables, grass-fed beef steak and kidneys are served with a creamy cauliflower mash crust on top. This is a filling and cozy dinner that is right in line with the Paleo diet.

Ingredients:

• 1 lb grass-fed beef steak, cubed
• 1 lb grass-fed beef kidneys, diced
• 2 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup beef bone broth
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 cauliflower head, cut into florets
• 2 tbsp ghee

Instructions:

Preheat the oven to 375F 190C

In a skillet, heat coconut oil over medium heat

Add onions and garlic, saut until translucent

Add steak and kidneys to the skillet, brown them on all sides

Add carrots, celery, thyme, rosemary, salt, and pepper

Cook for 5 minutes

Pour in beef bone broth, bring to a simmer, then cover and let it cook for 15 minutes

While the filling cooks, steam the cauliflower florets until tender

Mash with ghee until smooth

Transfer the steak and kidney filling into a pie dish

Spread the mashed cauliflower on top

Bake in the preheated oven for 25-30 minutes, until the cauliflower crust is golden brown

Serve hot and enjoy