Delicious Keto Meat Pie

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Delicious Keto Meat Pie – a cheese topped masterpiece!

The secrets out!  I love meat pie (and books) and this one is even better being keto friendly and smothered in cheese 😉  I ate mine with a lovely crisp green salad and a balsamic vinegar and  extra virgin olive oil dressing,  outside on the blue-checked table cloth-covered summer dining table. .. in the sun….which if you know England well …is a novelty in the months of June and July – and guess what: the sun’s still here !  Its the summer of 1976 all over again and boy are we having fun – we forget and forget and forget all through winter how good summer feels – the brightness of the colours, the delicate light breeze in the morning, the baking earth parched beneath our feet racing through the prickly grass – seriously,  summer in Yorkshire is the best!

Come on then – what’s it like where you are – is the sun shining?  I’d love to hear how you are spending your summer!

And then the pie – I’d rate it easy to moderate, the fiddly bit being the pie crust – but definitely worth the fiddle because the crust was crisp and thin and crunchy which sat just right with the meat and cheese topping.

Ingredients for Meat Pie

  • ½ yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp butter or olive oil
  • 20 oz. ground beef or ground lamb
  • salt and pepper
  • 1 tbsp dried oregano or dried basil
  • 4 tbsp tomato paste or ajvar relish
  • ½ cup water

Pie crust

Topping

  • 8 oz. cottage cheese
  • 7 oz. shredded cheese

Method for Meat Pie

  1. Preheat the oven to 350°F (175°C).
  2. Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until the onion is soft. Add the ground beef and keep frying. Add oregano or basil and add salt and pepper to taste.
  3. Add tomato paste. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
  4. Mix all the dough ingredients in a food processor for a few minutes until the dough turns into a ball. If you don’t have a food processor, you can mix by hand with a fork.
  5. Place a round piece of parchment paper in a well-greased springform pan—about 10 inches in diameter—to make it easier to remove the pie when it’s done. (You can also use a deep-dish pie pan.) Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers.
  6. Pre-bake the crust for 10-15 minutes. Take it out of the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.
  7. Bake for 30-40 minutes on lower rack or until the pie has turned a golden color.
  8. Serve with a fresh green salad and dressing.

Make, eat and enjoy – for tomorrow it may rain!

Until next time…

Recipe credit:  diet doctor

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