Paleo Steak adn Kidney Pot pie

(from greenfood’s recipe box)

Ingredients

  • 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 1/2-inch rounds
  • 6 ounces portobello mushrooms, chopped
  • 2 tablespoons arrowroot powder or kuzu starch
  • 1 cup cold beef broth or red wine
  • 11/2 teaspoons fish sauce
  • 1 bay leaf
  • Truffle salt, to taste
  • 1 batch Kufu (below)

Directions

  1. 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.

  2. 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.

  3. 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 1½ hours.

  4. Meanwhile, make the kufu.

  5. Preheat the oven to 425°F.

  6. 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.)

  7. Gently spread a layer of kufu over the top.

  8. 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.

  9. Variations:

  10. You can make this pot pie with chicken or turkey giblets instead of kidney. If you don’t want to bother with the topping, you can also serve it as a stew.

  11. Add some veggies in the last 10 minutes of stovetop cooking. Broccoli, kale, collards, and spinach are all wonderful additions.

  12. FODMAP Alert:

  13. This recipe cannot be made low-FODMAP.

  14. Kufu

  15. Kufu is a tasty, traditional South American dish made with ripe plantains. It’s a starchy and slightly sweet side that can be enjoyed with just about anything!

  16. Prep time: 10 minutes

  17. Cook time: 15 minutes

  18. Servings: 6 to 8

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