Meat pie may be a little old-school, but it’s time to rediscover its deliciousness.
Ingredients
1/2 medium
Yellow onion
1 clove(s)
Garlic
2 tbsp
Butter, grass fed, unsalted
681 gm
Beef, ground
2 tbsp
Oregano, dried
2/3 tsp
Salt
1/4 tsp
Black pepper
3 tbsp
Tomato paste, canned
3/4 cup
Water
3/4 cup
Almond flour
1/4 cup
Sesame seeds
1/4 cup
Coconut flour
1 tbsp (level)
Psyllium seed husk
1 tsp
Baking powder
4 tbsp
Extra virgin olive oil
1 large
Egg
1 cup
Cottage cheese (2% M.F.)
1 cup
Cheddar cheese
Instructions
Instructions
Preheat the oven to 350°F (175°C).
Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, ground beef, oregano or basil, salt, and pepper. Use a spatula to break the meat into smaller pieces, while mixing together. Cook for 8-10 minutes or until no longer pink.
Add the tomato paste, water, and stir to combine. Reduce heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, prepare the pie crust.
Mix the crust ingredients together using a food processor, or with a fork.
Place a round piece of parchment paper in a well-greased, 9-10" (23-25 cm) springform pan, or deep-dish pie pan. Using a spatula or well-greased fingers, evenly press the dough onto the base and the sides of the pan. Prick the base and sides of the crust with a fork, to prevent bubbling.
Pre-bake the crust for 10 minutes. Remove from the oven and place the meat mixture in the crust.
In a small bowl, combine the cottage cheese and shredded cheese. Spread on top of the pie.
Bake on the lower rack for 30-40 minutes, or until golden in color.
