Paleo Salisbury Steak with Mushroom, Onion Gravy and Root Vegetable Mash

Peel and chop the squash.

Add the squash to a saucepan, cover with water and bring to a boil. Cook until softened.

Peel and finely chop the garlic.

Slice the mushrooms and trim the green beans.

Thinly slice half of the brown onion and chop the remaining half.

In a bowl, combine the beef mince, all of the chopped onion, onion powder, and garlic powder. Season with salt and pepper.

Form the mince mixture into patties.

Place two frying pans over medium high heat with a little olive oil in each.

Add the finely slice onions, garlic and mushrooms to one.

Add the salisbury steak patties to another. Cook on both sides until browned and cooked through.

When the mushrooms have softened lower the heat.

Stir the tomato paste through the mushrooms.

Stir through the coconut milk and season with salt and pepper to taste, through the mushroom sauce. Add a splash of water if the sauce becomes to dry.

Remove the patties from the pan and distribute among serving plates.

Add the green beans to the pan used to cook the salisbury steaks.

Drain the squash and return to the pan.

Mash the butternut squash and distribute among serving plates.

Distribute the green beans among serving plates.

Serve the mushroom sauce atop the salisbury steaks.