Paleo Hearty Meat Pie
Indulge in the rich and savory comfort of this Paleo Hearty Meat Pie, a grain-free and dairy-free take on a timeless classic. Featuring a flaky almond and coconut flour crust paired with a robust filling of ground beef, aromatic herbs, and a medley of colorful vegetables, this recipe is perfect for those following a Paleo lifestyle or anyone craving a wholesome, satisfying meal. The combination of tomato paste and beef broth creates a deliciously thick sauce, while a golden egg wash finish adds a lovely touch of crispness to the pie. With its balance of protein, fiber, and natural ingredients, this hearty dish makes an impressive centerpiece for family dinners or gatherings. Bake yourself a slice of nostalgia without compromising your dietary goals!
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 0.5 cup Coconut flour
- 3 large Eggs
- 0.5 cup Coconut oil
- 1.5 teaspoons Sea salt
- 1 pound Ground beef
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 2 medium, diced Carrot
- 2 diced Celery stalks
- 1 cup, chopped Mushrooms
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 0.5 teaspoon Thyme
- 0.5 teaspoon Rosemary
- 0.5 teaspoon Black pepper
- 1 egg, beaten Egg wash
Instructions
In a large mixing bowl, combine almond flour, coconut flour, and 1/2 teaspoon sea salt. Add 2 eggs and melted coconut oil, mixing until a dough forms.
Divide dough into two and form them into discs. Wrap them in plastic wrap and refrigerate for at least 20 minutes.
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add ground beef and cook until browned. Drain excess fat, leaving about 1 tablespoon in the pan.
Add chopped onion, garlic, carrots, and celery to the skillet. Cook until vegetables are softened, about 5-7 minutes.
Stir in the mushrooms, tomato paste, beef broth, thyme, rosemary, remaining 1 teaspoon sea salt, and black pepper. Let simmer for 10 minutes until mixture thickens.
Remove dough discs from the refrigerator. Roll out one disc between two sheets of parchment paper to fit the bottom of a 9-inch pie pan.
Carefully transfer the rolled dough into the pie pan, pressing lightly to fit.
Pour beef mixture into the pastry-lined pie plate.
Roll out the second dough disc in the same manner and gently place over the filling. Trim edges and crimp to seal.
Brush the top with beaten egg wash for a golden crust.
Make a few small slits in the top of the pie to allow steam to escape.
Bake in the oven for 35-40 minutes or until the crust is golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
4291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.2 g | 448% | |
| Saturated Fat | 149.9 g | 750% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 42.6 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1018 mg | 78% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4747 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
