Deconstructed Beef Samosa


Deconstructed Beef Samosa with Crispy Naan by Ashley of

The problem with samosas is that they’re snacks. And when you eat 6 (ahem, 8) of them in one sitting, you kinda start to feel bad about yourself…

I’ve got a solution to the samosa snacking problem: DECONSTRUCTED BEEF SAMOSAS!

What does that even mean? It means you can eat as much samosa filling as you want! Well, it kinda, basically means that.

It’s essentially a plate of samosa filling with a side of Coconut Flour Naan or Paleo Naan that has been baked in an oven to make it crispier and pastry-like! Then you use the cracker-y, crispy bread to scoop beef samosa filling into your mouth.

Eating deconstructed samosas means there’s no one secretly counting how many samosas you’ve eaten since they’ve been talking to you. Yes, samosa shaming is a real thing. 

Deconstructed Beef Samosa with Crispy Naan by Ashley of

“I’ve made this dish a handful of times and I keep going back because it’s so delicious. I always make your paleo naans with it and they are so yummy together. Even my mom, who doesn’t eat paleo, loves this dish. I can’t wait to make more of your recipes.”

Sandra W.

If you’re an Indian food fan then you might be thinking that this samosa filling is the same thing as keema. It’s not! Okay, it’s pretty similar but when I think of keema – I think of a dish that has to be made with tomatoes. This recipe is tomato-free (but if you want keema, I’ve got a recipe for it in my eBook).

Not feeling the whole deconstructed samosa thing? That’s okay. You can just reconstruct it by making my super easy Gluten-Free Samosa Pastry:

Paleo Samosa: gluten-free and dairy-free by

But warning: unless you have serious self-control, you will likely be unable to stop yourself from consuming ALL the samosas within reach.

Deconstructed Beef Samosa with Crispy Naan by Ashley of

Love Indian food? Then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes, many of which you won’t find on my blog (pakoras, vadas, chaat, gulab jamun, JALEBIS, and lots more)!

Deconstructed Beef Samosa with Crispy Naan by Ashley of

Deconstructed Beef Samosa

Deconstructed Beef Samosa with Crispy Naan by Ashley of

Deconstructed Beef Samosa

4.86 from 7 reviews
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Beef Samosa Filling

  • 3 tablespoons ghee or butter divided
  • 1 pound ground beef
  • 1 pound potatoes peeled and cubed (I used 4 medium red potatoes)
  • 1 teaspoon cumin seeds
  • 2 onions diced
  • 1 serrano pepper minced
  • 1 inch ginger minced
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne
  • 1 cup peas
  • Small handful of cilantro leaves minced

Crispy Paleo Samosa “Bread”


Beef Samosa Filling

  • Melt 2 tablespoons of ghee/butter in a saute pan over medium heat.
  • Add the chopped potatoes and fry for 20 minutes, or until cooked through. Set aside for now.
  • Melt the remaining 1 tablespoon of ghee/butter to the pan and then add the cumin seeds. Once they brown, add the onion and serrano pepper and stir-fry for 3-4 minutes, or until the onions soften.
  • Add ginger, spices, stir-fry for a minute, then add the ground beef. Cook until the beef is browned and cooked through.
  • Add the peas and potatoes to the pan, stir for about 5 minutes, then garnish with cilantro and serve.

Crispy Paleo Samosa “Bread”

  • Bake the naan in the oven at 400F for 10 minutes, or until the bread becomes crispy and pastry-like.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Sandra W. says

    5 stars
    I’ve made this dish a handful of times and I keep going back because it’s so delicious. I always make your paleo naans with it and they are so yummy together. Even my mom, who doesn’t eat paleo, loves this dish. I can’t wait to make more of your recipes.

  2. Dawn says

    This was delicious! I’m caucasian and gluten/dairy free. I had most of the ingredients and spices, but made a few adjustments, and it still tasted wonderful. Since I don’t know what it’s supposed to taste like, we didn’t mind. 🙂 I subbed 1/2 tsp. ground cumin, no serrano, 3/4 tsp. ground ginger (seems to be a shortage of ginger root lately), 1/4 tsp. pepper, no cayenne, used 1/2 onion, a leftover potato and diced yellow squash to fill in for the rest. I like spice, but my family doesn’t, so had to add cayenne on the side. Yum. Tried the coconut naan with some success. Was out of tapioca so subbed sweet rice flour. Had to add extra water. It worked, but barely. Adding tapioca to my list to try it another time. Thank you for adding another use for ground beef to my arsenal!

  3. Lisa Ramlow says

    5 stars
    Made this for Christmas dinner, along with the paleo naan. I doubled the recipe – a pound of 85% lean grass fed beef and a pound of ground turkey, organic russet potatoes and a bag of frozen organic peas & carrots. I skipped the cayenne and used a poblano instead of the Serrano cuz we’re wimps as far as spicy goes 😂
    It was fantastic. We moved from Ann Arbor, MI with all of its wonderful ethnic restaurants to a pretty rural area with almost no restaurants and miss Indian food terribly! I have Celiac so am glad to have found not only an amazing resource for homemade Indian but gluten free as well! Thank you so much for a wonderful recipe. Looking forward to making more!

  4. Heather says

    5 stars
    this was very good – thank you. Had it with tamarind sauce and garlic naan. Added carrots that I cooked in the mircrowave and then stirred in with the peas.

  5. Jenna says

    This was exactly the samosa flavor I was craving. Made it with sweet potato and zucchini instead of peas only bc I didn’t have peas. And added teaspoon of tumeric because why not. Delicious!

  6. Jennifer Smith says

    Is there any way to make this in the instant pot? I’ve made this in a regular pot before and LOVE it (we especially like it served with fresh tortilla chips) but I would like to make this in the instant pot to maintain moisture. Any tips would be great! Thank you!!

    • My Heart Beets says

      I would fully cook the ground beef and then add the potatoes in at the very end – and probably just cook it for 4-5 minutes under pressure. let me know how it turns out if you try it in the Instant Pot!

  7. Tiffany J says

    So full of flavor. We had it for dinner with your naan bread recipe and than served it with a fried egg in the morning for breakfast. It was a big hit and a definite redo!

  8. PatMan says

    5 stars
    Yummmm!! Used a leftover half of a red bell pepper instead of peas, and 2 thai chilis instead of 1 serrano, came out wonderful!

  9. Mary Kelsch says

    5 stars
    I made this the other day and it was not only SO easy but it was SOOOOoooOOOOooo good! I love middle eastern flavors and it was comforting, filling, and nutritious!

paneer lababdar

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