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Paleo Pot Pie

This Paleo Pot Pie has a nutty 'pastry', savoury filling packed with meat and vegetables and is the perfect healthy comfort meal for those cold nights.

Paleo Pot Pie

I have now cooked this Paleo Pot Pie recipe three times in the last 2 weeks and every time I do my family devours it! It is very simple, easy, and pretty quick to make. Don’t look at the length of the recipe. Trust me it is easy. 

Plus the best thing about this recipe is that the pastry is ready in no time! In fact, you just add the ingredients into a food processor and that’s it, thanks to Quirky Cooking's Grain-Free Pastry.

I have modified the recipe to suit my liking but the link to the original is below. 

I would like to make it clear that this pastry is a modified version of Quirky Cooking’s Grain-Free Pastry and full credit is given to her. Quirky Cooking and Life Changing Food are two of her books. Please visit her web page for purchase details.  The link below is to the original pastry recipe.

Paleo Pot Pie

Paleo Pot Pie

Serves 4 (Pie dish 22cm in diameter OR 4 individual ramekins)


500g grass-fed beef or lamb mince

1 ½ tbs tomato paste

3 cloves garlic, minced

2 large celery stalks, peeled and diced

1 large potato sweet potato, peeled and diced

1 large carrot, peeled and diced

1 large onion, diced

1 tbs extra virgin olive oil, or ghee

400ml cold water

1 tbsp arrowroot or corn flour


1 tsp sea salt

1 tsp freshly ground pepper

½ tsp dried oregano

5-6 springs of fresh thyme

Grain Free Pastry:

Also please note that if you buy blanched almond meal then the pastry will be lighter in colour and more ‘pastry-looking. I have used a whole almond, almond meal and therefore it is quite grainy and dark in colur. Either one will work.

280g almond flour or fine meal 

20g coconut flour

1 tbsp arrowroot/tapioca flour

2 eggs

30g ghee or butter

1/2 tsp salt

1/4 tsp pepper

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  1. To make the pastry, combine all ingredients in a food processor and pulse until combined. Remove from bowl and wrap in cling wrap and chill until beef mixture is ready. 

  2. Set the oven to 180°C fan forced / 200°C conventional oven / 400°F

  3. In a wide base, pot add the EVOO or ghee and mince and cook until brown. Add the onion, garlic, celery, carrot, potato, and sauté for a further 3-4 minutes stirring occasionally. 

  4. Add the tomato paste and stir until well combined. Season with sea salt, pepper, oregano, and thyme. 

  5. In a cup combine the water and arrowroot/corn flour and combine until dissolved. Make sure the water is cold. Pour over the mince mixture. Bring to boil and then turn off the heat. Allow cooling for 10 minutes. The mixture should not be dry or too watery but like thick gravy.

  6. Roll out pastry to ½ cm in thickness between two pieces of baking paper so it does not stick to the rolling pin. Note: If you are making 4-5 ramekins, then you will need to cut out with a cookie cutter the size needed for each ramekin. Otherwise use the pie dish to outline the size needed for the pie crust (see image below)

  7. Fill in a pie dish with beef mixture and top with pastry. Using a sharp knife cut an X to allow steam release and using a fork you can press down along the edges to secure the pastry. 

  8. Bake for 45 minutes or golden and cooked. Serve warm.

Please note: The leftover pastry makes the best cookies! (photos shown below)

Shape back into a ball and roll out again between two sheets of baking paper. Using any shape cookie cutter cut out cookies and place them onto a tray lined with baking paper.

Sprinkle some parmesan cheese over the top and bake for 15 - 20 minutes.

Allow to cool. Store in airtight container in the fridge for up to 2 weeks.   

Use pie dish to outline size needed.

Below are the cookies made with the leftover pastry. They are delicious and so addictive!

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