Tropical Traditions - Recipe - Grass-fed Meat Pie

Grass-fed Meat Pie

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Crust:

2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, cold
2 tablespoons coconut oil, cold
3/4 cup milk

Filling:

5 cloves garlic, minced
1/2 cup onion, chopped
3 tablespoons coconut oil
2-3 cups rump roast, shredded
1 cup chopped mushrooms
Salt & pepper, to taste
1/4 cup beef broth or rump roast drippings
1 tablespoon corn starch
2 eggs, beaten
1 cup shredded cheese of choice (more or less to taste)
1/2 cup bread crumbs

Crust:

Place flour, baking powder, and salt into a bowl. Cut with a pastry cutter until mixture resembles fine crumbs.

Make a well in the center of the dry ingredients and pour in 1/2 cup of milk all at once, stirring to combine. Mix in just enough of the remaining milk to create a soft dough.

Turn dough out unto a lightly flour surface and knead 3 times. Roll out unto a circle big enough to fill a 9 inch glass pie plate.

Place dough in pie plate and refrigerate until needed.

Filling:

Preheat oven to 375 degrees F.

Sauté garlic and onion in coconut oil until caramelized. Add shredded rump roast, mushrooms, salt and pepper. Sauté mixture for 3 minutes. Remove from heat and transfer to a bowl.

Mix beef broth with cornstarch. Add to pot roast mixture and mix in the eggs. Pour mixture into prepared crust and sprinkle 1/2 cup of cheese evenly over the mixture. Sprinkle breadcrumbs over the top.

Bake pie in preheated oven for about 30 minutes. Add remaining cheese and continue baking until cheese is melted and browned.

If you have any questions please feel free to ask. :)

Submitted by Marianita Shilhavy

Blog entry on this recipe here.

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