Low-Carb Meat Pie
DIETDOCTOR.COM
Ingredients
servings
USMetric
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons butter or olive oil
- 11⁄3 lbs 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
Pie crust
- ¾ cup almond flour
- ¼ cup sesame seeds
- ¼ cup coconut flour
- 1 tablespoon ground psyllium husk powder
- 1 teaspoon baking powder
- 1 pinch salt
- 3 tablespoons olive oil or coconut oil
- 1 egg
- ¼ cup water
Topping
- 8 oz. cottage cheese
- 7 oz. shredded cheese
Instructions
- Start with the ground beef. Fry onion and garlic in oil on medium heat for a few minutes, until the onion is soft. Add the ground beef and keep frying. Salt and pepper and add the oregano or basil.
- 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 more minutes while you’re making the pie dough.
- Preheat the oven to 350°F (175°C). 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 also mix together the dough with a fork.
- Fasten a round piece of parchment paper in a well-greased spring form (about 10 inches in diameter) to make it easier to remove the pie when it’s done. Spread the dough in the form 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 cheese and add on top. Bake for 30-40 minutes on lower rack or until the pie has turned a nice color. Serve with a fresh green salad and dressing.
Tip!
This is an easily worked dairy-free pie crust. Here, we have filled it with meat and a cover of cottage cheese and cheese, but you can use any filling you like!
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