By: Susan Joy
These hearty pot pies are filled with a melt in your mouth rich meat and vegetable slow cooked filling, and topped with a crispy grain free pastry. Pure comfort food for the cooler months. The whole family will love them.
Ingredients
FILLING:
2 – 3 Tbsp ghee, or olive oil
1 kg diced lean chuck steak
2 onion(s), finely diced
2 med carrot(s), diced
2 celery stick(s), finely diced
1 med swede(s), diced
3 tsp garlic, minced
1 tsp paprika
1 tsp fine sea salt
1/4 tsp black pepper, ground
1 cup beef broth/stock
1/3 cup tomato paste
3 Tbsp balsamic vinegar
1 Tbsp coconut flour, if the gravy needs thickening
PASTRY:
1 3/4 cups almond meal/flour
3/4 cup arrowroot flour, or tapioca
3 Tbsp coconut flour
1/2 tsp fine sea salt
1/3 tsp baking soda (bicarb)
1/3 cup macadamia nut oil, or mild olive oil
1/3 cup filtered water
Beaten egg or melted ghee to brush over pastry
Directions
To make the filling: Heat 1 – 2 tablespoons of oil in a large heavy flameproof ceramic casserole or similar, on high heat. Add beef in 3 – 4 batches. Cook until brown, then remove each batch to a large plate to set aside.
Add the remaining oil to the pan with the onions, carrot, celery, swede and garlic. Cook stirring often for 3 minutes. Add the paprika, salt and pepper, and stir through the vegetables. Cook for a further minute.
Return the steak to the pan. Add the beef broth, tomato paste and vinegar to the mixture and stir. Bring to the boil, cover and reduce to a gentle simmer.
Simmer for 1 1/4 hours or until the beef is lovely and tender. Check the consistency of the gravy, if it needs thickening sprinkle in 1 tablespoon of coconut flour, stir well (add a little extra flour if needed). Check seasoning and adjust if needed.
Once the meat mixture is cooked preheat the oven to 180c.
Grease 6 x 300ml ovenproof pots with ghee. Spoon the cooked filling into the prepared pots, let sit while you prepare the pastry.
To make the pastry: Add the almond meal, arrowroot flour, coconut flour, salt and baking soda to a food processor. Process for 6 seconds to mix the flours. Add the oil and water, process until the mixture comes together into a soft and pliable dough but not sticky. (Some brands of coconut flour can absorb a lot of moist, add extra water for a softer dough or add 1 teaspoon of coconut flour if too wet). Divide into 6 portions. Roll each portion between 2 sheets of baking paper to roughly the size of the pie dishes, (I place a small saucer over the pastry and cut around with a knife for a neat finish). Leave the cut circles of pastry on the bottom sheets of paper (this will make it easier to flip over onto each pie).
Place your hand under one of the sheets of paper and flip the pastry over onto a filled pot and gently peel the paper off. Gently press the pastry onto the pot edge. Use a sharp knife to cut a slit in the centre to release steam while cooking. Repeat with the remaining pots.
Brush the pastry with beaten egg or ghee and place pies onto a large tray. Bake for 25 – 30 minutes or until the pastry is golden and crisp.
Serve with homemade or organic (low-sugar) tomato sauce and green vegetables or salad on the side.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.
