| 18 | 75 | 551 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 4 |
| 454 gm | Beef bones (with marrow preferably) |
| 3 1/2 l | Water, filtered |
| 57 gm | Fennel (approx. one bulb) |
| 114 gm | Carrots |
| 29 gm | Celery (hearts) |
| 454 gm | Beef, ground (grass-fed) |
| 2 tbsp | Oregano, fresh (chopped) |
| 4 tbsp minced | Ginger root (grated) |
| 3 tbsp, minced | Turmeric root (grated) |
| 1/2 tsp | Cinnamon |
| 1/4 tsp | Mace, ground |
| 1/2 tsp | Vanilla bean powder |
| 4 tbsp | Sage, fresh |
| 1 pinch | Sea salt |
| 681 gm | Sweet potato |
| 1 cup | Water, filtered |
| 1 pinch | Sea salt |
| 4 tbsp | Bread crumbs, plain, gluten free |
1. Start by making the broth: Place the beef bones in a medium stock pot. Add the water and bring the bones to a soft boil and cook until the water reduces to about 1 quart of liquid, about 1 hour. Set aside.
2. While the broth is cooking, prep and roast the veggies.
3. Preheat the oven to 350°F.
4. Wash the fennel, carrots and celery hearts thoroughly; keep the skins on the carrots for no-waste cooking or peel them if you prefer. Cut the veggies into bite-size pieces on an angle, about 3/4 to 1 inch in length. Place the veggies on a baking sheet, sprinkle the sea salt and roast in the oven for about 20 minutes or until fork tender. Optional: To boost flavor, brush a little coconut oil on the veggies before roasting.
5. Check on the broth: If you see that you have about 1 quart of broth, remove the bones and discard. Add the ground beef to the pot and break up the beef using a wooden spoon. Adjust the heat to medium and cook the meat in the broth for about 15 minutes. Avoid overcooking the meat. Beef should be cooked to 160 °F – 165 °F.
6. Add the roasted veggies and the ginger, turmeric, cinnamon, oregano and mace bark to the meat and broth and stir to combine. Place a lid over the stock pot and let the mixture simmer for about 20 minutes. Check that the beef is fully cooked. Add the remaining spices, mix to incorporate, cover and remove from the heat. Set aside.
7. Wash and peel the sweet potatoes, then cut them into 1-inch cubes. Steam or boil the sweet potatoes until fork tender, about 15 minutes. Strain the potatoes and puree in a blender. To achieve a thick puree, you might have to add up to 1 cup filtered water. Set aside.
8. Set your oven to broil and move the top rack. To make the pie, add the ground beef and veggie mixture to a casserole dish. Then, add the sweet potato puree and smooth into an even layer over the top of the beef mixture. Sprinkle the crumbs on the top of the puree and broil for 5 minutes. Carefully remove the dish from the oven as it will be very hot. Divide the pie onto 4 serving plates and enjoy!
| Meat | 1.3 |
| Vegetables | 3.4 |
Extra tip: If you are looking to incorporate more veggies into your diet, add a layer of steamed broccoli before the puree.
Sweet Potatoes
contain beta carotene which is converted into vitamin A in the body and is so important for immunity and vision health!
Beef
is a great source of protein and Vitamin B12!
