We all know greens like broccoli, spinach and kale are good for us and whilst blitzing them in our favourite juices and smoothies is one of the easiest way to get our glowing fix, it’s still good to eat them too. But sometimes a plate of the green stuff is just a tad dull, so to boost your greens quota for the day why not give my loaded greens steak pie a go?
Whilst i’m a fan of lean white meats like chicken and turkey, I think red meat has been unfairly blamed for the illnesses of Western society today. Over the past 20 years, it has been increasingly blamed for everything from heart disease to cancer. But there are so many problems with these observational claims. I mean lets be honest, people who eat less red meat are probably more likely to eat less other unhealthy foods too like refined sugar and processed foods and adopt healthy lifestyle choices.
Red meat is a rich source of vitamin B12, which is vital for the proper functioning of our entire nervous system. B12 deficiency is becoming more prevalent as the stresses of modern life take their toll. Red meat also contains an absorbent form of vitamin D3 and iron.
Do buy the best quality you can afford. Grass fed or organic if possible, it really does make a difference. It’s better to opt for top quality and have it less often than frequent subpar meat pumped full of hormones.
A great post gym or on the run snack!
Serves 4 using a 20 inch sandwich tin
- 300g organic steak mince
- 1/2 red onion
- 2 small garlic cloves
- 1 tablespoon Italian seasoning (mix of thyme, rosemary, basil, oregano and marjoram)
- 1 tablespoon chopped fresh coriander
- 2 inches chorizo (preservative free)
- 1/2 head of broccoli
- 2 inches of leek
- 2 handfuls of kale
- 3 eggs
- 2 tablespoons of sesame oil
- salt and pepper
Preheat the oven to 180C.
Finely dice the red onion, garlic and chorizo. Combine with all the remaining base ingredients to form a meat mixture. Press along the base and 1.5cm up the side of your sandwich tin to form a crust. Par bake in the oven for 20minutes.
Drain the juices.
Chop the kale, leeks, and broccoli into chunks and arrange into the meaty pie crust. The meat will have shrunk due to the fat content so place the ingredients inside the rim you created with the meat, not the sandwich tin. Season with salt and pepper and drizzle with sesame oil.
Whisk the eggs and pour on top of the greens. Bake in the oven for a further 20 minutes until the eggs have set.
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