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 devour it! I shared this recipe in my instagram stories and so many of you requested the recipe so here it is. This Paleo Pot Pie is really simple, easy and actually pretty quick to make. Don’t look at the length of the recipe. Trust me it is easy.
Even though many of my social media friends are now heading towards summer, we here in the southern hemisphere are starting to feel the cold and there is nothing I love more than a pie on a cold night. Isn’t it wonderful that we now have the ability to cook and eat pie that is grain free? I cannot explain to you the joy I feel knowing one of my favourite comfort foods won’t get me bloated! Not that I didn’t enjoy a gluten free pie here and there (I am one of those naughty people that is willing to eat and then suffer the consequences of my eating habits) but it is nice to eat this pie and know I will feel fantastic afterwards.
Now the best thing about this recipe is that the pastry takes no time at all to make and in fact you just add the ingredients into a food processor and that’s it thanks to Quirky Cookings Grain Free Pastry. I have modified the recipe to suit my liking but the link to the original is below.
So what are you waiting for? Grab the ingredients and get moving! Trust me! And don’t forget to tag me in your creations. I would love to see the wonderful cooking you all do at home. Enjoy xx
Serves 4 (Pie dish 22cm in diameter OR 4 individual ramekins)
500g grass fed beef or lamb mince
1 ½ tbs tomato paste
2-3 cloves garlic, minced
2 large celery stalks, peeled and diced
1 large potato or sweet potato, peeled and diced
1 large carrot, peeled and diced
1 large onion, diced
1 tbs extra virgin olive oil, or ghee
1 tsp sea salt
1 tsp freshly ground pepper
½ tsp dried oregano
5-6 springs fresh thyme
250ml cold water
1 tbs arrowroot or corn flour
Grain Free Pastry:
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.
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. Either one will work.
280g almond flour or fine meal
20g coconut flour
1 tbs arrowroot / tapioca flour
30g ghee or butter
¼ tsp salt
¼ tsp pepper
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.
Set the oven to 180C fan forced.
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.
Add the tomato paste and stir until well combined. Season with sea salt, pepper, oregano and thyme.
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 heat. Allow to cool for 10 minutes. The mixture should not be dry or too watery but like thick gravy. Modify water as required.
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.
Fill in 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 pastry.
Bake for 40 minutes. Serve warm or hot.
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 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 air tight container in fridge for up to 2 weeks.
Below are the cookies made with the leftover pastry. They are delicious and so addictive!