Sourdough Grass-fed/Grass-finished Beef & Vegetable Pie


This is a slow food recipe, but could easily be made as a convenience dinner or made partly ahead and frozen for later.  First I’ll give you the recipe I made as pictured, then I’ll give you ideas on how to make it easy, yet still packed full of nutrient value, flavor, and still succulent and irresistible.  Right now almost every Farmer’s Market has fresh vine ripe tomatoes, if yours are done, (like mine)  that’s the way to go, for making tomato paste.  The first picture is my favorite grower and I used her tomatoes.  The second picture is Ginny from Dave’s Meat Service, in Modesto Ca. who made the wonderful Grass-fed/Grass-finished ground beef.  The crust on top came out like a big home-made cracker, and really didn’t need the pesto sauce, and cheese on top.  Don’t get me wrong it was fabulous with it, but the crust under the sauce got soggy, so is you prefer your crust crisp, add the pesto underneath, or not at all.

Sourdough Grass-fed/Grass-finished Beef & Vegetable Pie

  • 2-3 thin Japanese Eggplant
  • 2-3 thin zucchini squash
  • 1 medium bell pepper & sweet onion
  • 3-4 brown mushrooms
  • 1/4 cup home-made tomato paste (click on tomato paste picture above for recipe)
  • 1/2 lb. Grass-fed/Grass-finished ground beef
  • 2-3 cloves garlic crushed
  • 1/3 cup fresh home-made Mozzarella cheese (click on the last picture for video)
  • 1/4 inch thick sourdough, dough to cover (see recipe for more info)
  • 1/3 to 1/2 cup home-made Hand Cut Pesto (click on basil picture above for video)
  • 1/3 cup fresh home-made Mozzarella cheese (click on the last picture for video)
  • Unrefined sea salt & fresh ground black pepper to taste
  • sweet butter from pastured cows, or home-made lard from clean pork
  • 1/2 cup sourdough starter, 1 cup + more flour * filtered water, pinch of sea salt

Slice the eggplant in coins about 1/4 to 1/3 inch thick, pan fry in butter or lard, until tender.  Line into bottom of an 8 to 10 inch casserole dish. Repeat with zucchini, chopped bell pepper and onion, and finally mushrooms.  Cover with tomato paste, season with salt & pepper to taste.  Brown the beef in the same pan, adding seasoning, and crushed garlic then add on top of the tomato paste. Cover with the first 1/3 cup of Mozzarella cheese.  Cover with dough.*  Bake at 350 until the crust looks golden brown.  Remove and top with pesto, and the remaining 1/3 cup of mozzarella cheese.  Let this melt and rest  a few minutes, then slice and serve.

*This is not something most people have around, here is how to do it.  Mix 1/2 cup active sourdough starter MADE AT LEAST 1 DAY BEFORE with 1+ cups of flour, a pinch of sea salt, and enough filtered water or better yet, spring or mineral water just make sure no water with chlorine or chemicals that kill the live sourdough culture, add enough to make it doughy.  Kneed on a floured area until it seems workable, then roll out and use.   I only use Organically grown certified unbromated  unbleached white flour, or wheat I grind myself from wheat berries and use right away.

Easy Grass-fed/Grass-finished Beef & Vegetable Pie

Fill casserole dish with fresh chopped or quality frozen vegetables, you like. Remember not every vegetable cooks at the same rate of time.  Cover with organic marinara sauce.  Add browned grass-fed/grass-finished ground beef and seasoning. Cover with Mozzarella cheese. Bake at 350 degrees, until vegetables are tender.  Now continue or freeze for later use.   Cover with the sourdough  as shown above, or use one of these options:   Pick a sprouted wheat, paleo, or gluten free, or any bread you use, remove crust, and cover the casserole returning to oven until browned.  Option, top with organic pesto, and more cheese, done when cheese has melted.  google – k2 unlimited content

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