Bio Body Vegetable Beef Farmers Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 383.2
  • Total Fat: 25.5 g
  • Cholesterol: 124.5 mg
  • Sodium: 305.2 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 22.9 g

View full nutritional breakdown of Bio Body Vegetable Beef Farmers Pie calories by ingredient
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A version of Cottage pie that is low in startches. A version of Cottage pie that is low in startches.
Number of Servings: 8


    3 cups Shredded Cabbage (chopped) = 224 gms
    2 cups Fennel Bulb (chopped) = 235 gms
    1 cup Onions (chopped) = 102 gms
    1 1/2 cups Carrot (chopped) = 185 gms
    1/2 Large Sweet Red Pepper (chopped)
    6 Cloves of Garlic (chopped)
    675 Ground Beef
    2 Medium sized Sweet Potatoes (sliced)
    Fresh Ground Pepper
    2 Free Range Eggs
    1 can Hunts Tomato Paste (Herb and Spice)
    1/3 Cup Large Flake Wild Oats
    1 cup Nacho Cheddar Cheese, Mozzerella, monterey jack with jalepeno peppers


Chop and measure the cabbage, fennel bulb, onion, carrot, pepper, and garlic. In a frying pan sauté the onion and fennel first till they start turning brown. Then add the cabbage and continue sautéing. Place a lid on pan and continue until cabbage starts to turn slightly translucent. Then add the Sweet Red pepper, carrots and the cloves of garlic. Cook for another 5 minutes.

Add the ground beef in a bowl and add fresh ground pepper, the two eggs, tomato paste, parsley and the oats. Mix well.

Add the cooked vegetables and mix well again.

Place this mix into two glass loaf pans.

Steam the Sweet Potatoes, remove skins and mash. Add 1 tbsp Virgin Coconut Oil and mix in. Layer this on top of the meat mixture. Sprinkle on the cheese mixture. Put in convection oven at 325°F for 20 to 30 minutes or regular oven at 350°F for up to 1 hour. Or until top is browned.

Serving Size: Makes 2 pies 4 Servings each

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHSMART4.

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