This is where your ultimate comfort food still fits into healthy eating. Nothing is compromised in this recipe. There is some dairy in the recipe- I mean, mashed turnip-potatoes. Substitute ghee or olive oil for a purely paleo recipe.

This is a braised dish, so it is best if you have the afternoon free to cook. This pie is best reheated, so I would recommend making this for the next day.

Shopping List:

Pantry:

Olive oil

2 oz (1/4 stick) butter

Salt and Pepper

1/4 c sherry vinegar or preferred deglazer

1 T Soy sauce or liquid aminos

1 C chicken stock

Tools:

Cutting Board and Knife

Large Skillet-Cast Iron or Stainless Steal

Dutch Oven or Roasting Pan with lid

Peeler

Potato Masher

Protein:

#3 chuck beef

4-8 oz cream

Produce:

6 parsnips

1 yellow potato

2 medium yellow onions

8 oz crimini mushrooms

2 small carrots

1 red bell pepper

1 jalapeno

1 bunch of parsley

fresh thyme

6 cloves garlic

Method:

Pick a nice roast out at the store. Here we are using a beautiful chuck cut of beef and searing it in fat and herbs before braising in the oven. The chuck roast does not have a lot of fat in it, so the sear is a wonderful flavor step for this cut of meat.

It is best if the meat is close to room temperature when cooking, so take it out of the cooler for about an hour.

Prepared the Beef

Heat the large skillet on medium heat until very hot.

Sprinkle the beef with coarse salt and black pepper on all sides.

Add your cooking fat (olive oil, bacon, or coconut oil) to the pan.

Sear the beef on all sides. You want a nice brown, so cook about 5 minutes per side.

Add aromatic herbs half way through cooking. I used thyme and garlic.

Continue to sear all sides on medium heat.

Use tongs to rotate the beef.

Place the beef in a dutch oven or roasting pan.

Deglaze the skillet and pour the juices over the beef. I used sherry vinegar, but feel free to another style of vinegar or wine- white or red work would here.

Add 1 diced small onion

Cover and put into heated oven.

Braise at 300 for 4 hours, or until tender.

You will see that the meat has shrunken in size, and that the liquid in the pot has almost doubled.

When you touch the meat it does not feel fleshy in any way, it has firmed up.

When the pork is done braising, it needs to rest until cool enough to handle.

This is a point where you can stop, and chill the meat overnight. Or you can rest the meat for 30 minutes and continue on.

When the meat has cooled, pull it apart into bite sized pieces. The meat will easily tear with your fingers. Use a knife to break up threads that are too long. Combine them with the cooking liquid.

Making the mashed topping- Mashed Turnip- Potatoes

Peel the turnips and chop into large chunks.

Chop the potato into large chunks

Cover with cold water and add 1 t salt

Boil on medium heat until tender, about 20 minutes.

Strain the turnips and potato

Heat cream and butter in the same pot. Add 1/2 salt and grind black pepper. Heat until butter is melted. Throw in a clove of garlic if you like.

Pour creamy butter over the turnips and mash.

Taste the mashers for salt level.

Check for desired consistence, add more cream if too dry.

Set aside.

Pie Filling

Chop the vegetables and saute. Chop herbs. Prep beef.

Cut the onion into medium size dice.

Quarter and slice the mushrooms.

slice the carrots into bit size chunks.

Chop the parsley and thyme

Cook the onion and mushroom together on medium heat in fat. Cook until one side of the mushroom starts to brown, about 10 minutes. Do not stir more than once.

Add the carrots, stir, and cook for 5 minutes more until they begin to soften.

Add the bell pepper, garlic, and jalapeno, cook 3 minutes.

Add 1 T of soy sauce or amino acids, cook 1 minute.

Add 1 cup of stock to the pan, and cook until bubbling.