Slow-cooked beef and onion with an almond flour crusty pastry topping. Comfort food for the paleo diet or glluten-free needs.
Almond Flour Beef And Onion Pie
| Main Dish | Low Carb | Paleo | Beef And Lamb |
Ingredients
- For the filling
- 500 g garetta/heel muscle beef
- 250 g yellow onion
- 450 ml beef stock
- 1 tbsp almond flour
- 1 tsp lard
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried sage
- ½ tsp dried tarragon
- ½ tsp dried thyme
- ½ tsp dried parsley
- For the pastry
- 1x medium egg
- 170 g almond flour
- 1½ tbsp ghee
- 1 tsp ghee
- ¼ tsp salt
Instructions
Preparation
- Remove the beef from the fridge 30 minutes before cooking to warm up.
- Cut the beef into bite-size pieces.
- Dice the onion
Method
- Step 1
- Turn the slow cooker to low.
- Mix the salt, pepper and almond flour for the filling on a plate.
- Add the beef and toss, covering the beef on all sides.
- Step 2
- Melt the lard on high heat in a medium-sized frying pan. (Number 8.)
- When the lard shimmers, brown the beef on all sides for about 1 minute.
- Remove the beef with a slotted spoon and place it in the slow cooker.
- Step 3
- Lower the heat down to medium. (Number 6)
- Fry the onions until translucent, about 3 minutes.
- Remove the onions with a slotted spoon and add them to the slow cooker.
- Step 4
- Remove the frying pan from the hob, and wait for it to cool.
- Add the beef stock to the pan and scrape the bottom of the pan to collect all the brown bits.
- Pour the beef stock into the slow cooker.
- Step 5
- Add the dried sage, thyme, tarragon and parsley to the slow cooker.
- Stir the ingredients well.
- Step 6
- Leave to slow cook for 6 hours.
- Step 7
- To make the pastry, mix all the pastry ingredients in a bowl.
- Roll the pastry into the approximate shape of a 23cm x 23cm (or 9x9inch) dish.
- Cut the pastry into quarters.
- Step 8
- Preheat a fan-assisted oven to 180° C.
- Step 9
- Remove the cooked beef and onion from the slow cooker with a slotted spoon and place them in the pie/casserole dish.
- Scoop out 120ml (½ cup) of the stock left in the bottom and add to the dish.
- Leave the rest of the stock in the slow cooker on warm and cover.
- Use a fish slice to move each piece of pastry over to the pie dish.
- Place the pastry on top to cover all the meat.
- Cut away any excess pastry and use it to fill any holes you may have.
- Use a pastry brush and brush the ½tsp of ghee over the top of the pastry.
- Step 10
- Bake in the oven for 30 mins.
- Step 11
- Serve the pie with the stock left in the slow cooker as gravy.
Alex