Fall and winter require an old timey tasting meat pie! Remember your grandma visits which mainly focused on kitchen time together? She wore an apron as she created memories that made you drool. This easy as pie recipe came from the Be Healthy Now website. Just 30 minutes of prep and 40 minutes in the hatch – BAM – Meat Pie.
- ½ yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons butter or olive oil
- ground beef or ground lamb
- salt and pepper
- 1 tablespoon dried oregano or dried basil
- 4 tablespoons tomato paste or ajvar relish
- ½ cup water
- ¾ cup almond flour
- 4 tablespoons sesame seeds
- 4 tablespoons coconut flour
- 1 tablespoon ground psyllium husk powder
- 1 teaspoon baking powder
- 1 pinch salt
- 3 tablespoons olive oil or coconut oil
- 1 egg
- 4 tablespoons water
- 8 oz. cottage cheese
- 7 oz. shredded cheese
- Preheat the oven to 350°F (175°C).
- Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until the onion is soft. Add the ground beef and keep frying. Add oregano or basil and add salt and pepper to taste.
- Add tomato paste, pesto or ajvar relish – use what you have on hand. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
- Mix all the dough ingredients in a food processor for a few minutes until the dough turns into a ball. If you don’t have a food processor, you can mix by hand with a fork.
- Place a round piece of parchment paper in a well-greased springform pan—about 10 inches in diameter—to make it easier to remove the pie when it’s done. (You can also use a deep-dish pie pan.) Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers.
- Pre-bake the crust for 10-15 minutes. Take it out of the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.
- Bake for 30-40 minutes on lower rack or until the pie has turned a golden color.
- Serve with a fresh green salad and dressing.