1/3CupGrass Fed ButterMelted or Coconut Oil, melted.
Pinch Sea Salt * optional
1/3CupTomato puree or sauce .make sure the only ingredients are tomatoes
1/2TspOnion Powder * optional.
1/2Smoked Paprikaor Paprika.
1TbspParmesan Cheese * optionalcan omit if paleo.
3TbspMilk of choice: organic half and halfunsweetened almond milk, or unsweetened coconut milk ( for nut free).
1/2TspGround Mustard Powder * do not omita key ingredient.
1/3CupCheese of choicegrated * can omit if paleo.
Preheat oven to 375 F, and grease or oil a pie pan.
Mix all crust ingredients, adding beaten egg last, in a mixing bowl until crumbly dough forms.
Press crust dough into pie pan until covered, and set aside.
Brown the Ground beef in a fry pan on stove top until completely browned.
Slightly drain of excess grease from ground beef.
Place ground beef in a large mixing bowl and add the rest of pie filling ingredients to it.
Mix pie filling ingredients together until thoroughly mixed.
Spoon pie filling mixture into pie crust and spread around evenly and set aside.
Add pie topping ingredients except grated cheese, to a mixing bowl and beat together well.
Pour pie topping mixture evenly over the top of the meat pie.
Sprinkle top of pie with optional grated cheese.
Bake in oven for 23 to 25 minutes until pie center is firm and crust edges are browned.
Remove, cool, and serve.
*( can be made the night before, refrigerated over night, & then reheated, for an even firmer pie)
Nutritional Info for crust and cheese version: 1 slice out of 8 Calories: 263 Fat: 20 g Carbohydrates: 12 g / Net Carbs: 4.5 g Sugar: 1.5 g, Fiber: 7.5 g, Protein: 14.1 g
Nutritional Data for recipe with cheese and no crust: Cal: 233, Fat: 19.2 g, Carbs: 1.4 g / Net Carbs: 1,2 g, Fiber: 0.2 g, Sugar: 0.5 g, Protein: 13.1 g| Nutritional Data for recipe with crust and without cheese: Cal: 236, Fat: 17.7 g, Carbs: 11.8 g/ Net Carbs: 4.3 g, Fiber: 7.5 g, Sugar: 1,5 g, Protein: 12.6 g |