Paleo Beef “Pie” with Sweet Potato Fries

by Peachy Palate on November 20, 2014

Slightly long winded post title…but totally worth it! Leftover roast beef transformed in to a “pie”…/stove top stew topped off with super crispy shoestring sweet potato fries.

Stove top leftover roast beef stew with crispy sweet potato topping (29) Title Stove top leftover roast beef stew with crispy sweet potato topping (9)

Those sweet potato fries…the most addictive savoury thing on the planet!!! Sliced julienne and baked a lower than usual “fries” temperature, coated in coconut oil and magical pink Himalayan Rock Salt..I literally could not stop eating them.

Stove top leftover roast beef stew with crispy sweet potato topping (18) Stove top leftover roast beef stew with crispy sweet potato topping (16)

They are as irresistible as freshly baked grain free almond coated onion rings..and those things just about made it in front of the camera.

Stove top leftover roast beef stew with crispy sweet potato topping (21) Stove top leftover roast beef stew with crispy sweet potato topping (23)

I had leftover roast beef (topside if you’re interested)…and rather than simply dig in to it cold with a side of eggs and avocado I decided to treat myself to a quick stove top stew. Butternut and mushrooms, a rich gravy, chunks of beef…I considered making a paleo pastry and was then torn between a sweet potato mash or a roasted chunky topping.

Stove top leftover roast beef stew with crispy sweet potato topping (6)

Both went out the window when I woke up with a vision and longing for a crispy topping. Fries it was to be! The beef stew base is rich, satisfying and decidedly meaty. It comes together in no time at all and its a fantastic way to give your leftover roast a new lease of life. I’m not a massive mashed potato fan, I could take it or leave it, though Sonia’s sweet potato casserole would definitely sway me!

Stove top leftover roast beef stew with crispy sweet potato topping (32) Stove top leftover roast beef stew with crispy sweet potato topping (28)

The fries were a nice alternative…obviously pretty much entirely devoured before I even hit the base but there’s nothing unusual there. I have a habit of eating my veg before my meat. One of those random quirks. Funnily enough I don’t necessarily do the same thing when I’m eating in a restaurant but there is a definite predefined order of munching when it comes to meals at home. Anyone with me?!

True comfort food…the recipe makes two small “pies”…which you could totally serve in a bigger dish for one bigger hearty meal. I ate about 2/3’s and saved the rest for a late evening post strongman workout snack. Hunks of meat after a testing workout out in the cold, can’t think of anything better.

Do you have any food eating quirks? Any fantastic or “secret” family recipes for making the most of leftover roast? Bring on the leftover turkey!!!

Stove Top Beef Butternut Mushroom “Pie”

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 35 – 40 minutes

Keywords: saute roast entree gluten-free grain free paleo nut-free soy-free sugar-free beef butternut squash mushrooms sweet potato

Ingredients (Serves 1 -2)

    Sweet Potato Shoestring Fries

    • 1 medium sweet potato sliced julienne
    • 1 tbsp (14g) melted coconut oil
    • 1/2 tsp coarse sea salt

    Beef Stew Base

    • 225g (1/2 lb) leftover roast beef (I use topside!) diced
    • 1/2 cup butternut squash peeled and diced
    • 1/2 cup chestnut mushrooms sliced in half (they should be about the same size as the squash and beef!)
    • 1/2 a medium onion sliced
    • 1 tbsp (14g) ghee
    • 1/4 tsp Himilayan Rock Salt
    • 1/4 tsp black pepper
    • 1 tbsp tomato puree
    • 1/2 tsp paprika
    • 1/4 tsp oregano
    • 1/4 tsp thyme
    • 1/4 tsp rosemary
    • 250ml (1 cup) beef broth (I used leftover pan juices mixed with water from my roast beef!)
    • 30ml (2 tbsp) balsamic vinegar
    • 1 tsp tapioca starch (or arrowroot)
    • 30ml (2 tbsp) water


    Preheat oven to 300F (150C).

    Toss sweet potato fries in melted coconut oil, sprinkle with salt and roast for 15 minutes. Toss and return to the oven for 15 minutes more. Toss again and continue to do so every three minutes until crispy! (35-40 minutes total from start to finish!).

    If beef is from the inner part of you roast saute in ghee to brown around the edges! About 2-3 minutes over a medium to high heat. Remove and set aside.

    For the base saute onion in melted ghee (or coconut oil) for 3 minutes.

    Add in squash and cook for 5 minutes more.

    Add all other ingredients to the pot, leaving the beef and mushrooms aside as well as the starch and water.

    Bring to the boil and simmer for 10 minutes, add in mushrooms and simmer for 5 -10 minutes more until veggies are tender.

    Whisk together tapioca starch and water. Add to the pot, stirring to combine. Return beef to the pot, leave to simmer for 5 minutes until thickened and beef is warmed through.

    Pour in to two 250ml (1 cup) pie dishes or one larger 2 cup (500ml) dish. Top with crispy sweet potato shoestring fries and garnish with a little fresh thyme to serve. Dig in!

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