Day 6 – the day of the Pie

I basically only ate pie today, but it was goooood pie. I had 2 boiled eggs and half an avocado for brunch; a severe loss of appetite restricted me to protein and healthy fat snacks. I finally got the hunger later in the day; I had taken some left over beef ragu (bolognese) out of the freezer earlier that morning, planning to make a paleo lasagne with it, only to figure out I had less bolognese than I originally thought, and not enough courgette for “lasagne” sheets to be made. Time to improvise.  It took a little thought, and a lot of improvising, but I got there in the end.

Tricolore Paleo Pie

  • Beef Bolognese (250g beef mince, 2 garlic cloves, 1 onion, 1/2 tin chopped tomato, 1 cup home made beef stock)
  • 2 cups of kale
  • one large courgette
  • 1 large cauliflower
  • 2 eggs
  • 1/2 tin coconut milk
  • olive oil

~Whole6

This is a very simple pie indeed, colourful and super light and tasty. First, heat oven to 180 degrees C. Using a small to medium sized shallow lasagne dish, pour the bolognese into the dish and spread to give an even covering. Next, cut the large stalk off the cauliflower and discard, put the rest in a food processor and blend till extremely finely chopped (think couscous sized). Place all the cauliflower in a pot and fill with just enough water to be level with cauliflower, cover and simmer on low heat for 15 mins.In the mean time, finely chop the kale and courgette and fry gently on a medium heat for 10 minutes in olive oil.

Take both the pan of veg and pot of cauliflower off the heat. Drain cauliflower of water, open the tin of coconut milk and add only the thick white coconut milk from the top of the tin to the cauliflower, place on low to medium heat and gently simmer for 5 minutes. Beat 2 eggs in separate bowl; take the cauliflower off the heat and stir the egg into it until thoroughly mixed.

Spread the green vegetables over the mince evenly. Gently pour the cauliflower mix over the top of this and spread evenly ensuring to get into the corners. Place the dish in the oven and bake for 25-30 minutes. Remove from the oven and leave to stand for 10 minutes. Cut into portions and devour immediately. Careful, it may be hot.

So, that was pretty much all I ate yesterday, except maybe a date and nut ball for dessert. 🙂

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