This recipe is from the Diet Doctor with slight modifications. Use whatever mince you like and change it up every time. Add in some vegetables, herbs and spices to your liking.

 

  • Serves: Family
  • Prep time: 45 minutes
  • Cook time: 35 minutes

Ingredients

Meat filling

  • ½ (55 g) yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp butter or olive oil
  • 550 g beef mince
  • 2 tbsp dried oregano or dried basil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 3 tbsp tomato paste
  • 120 ml water
  • 3 mushrooms

Pie crust

  • 85 g almond meal
  • 35 g sesame seeds
  • 25 g coconut flour
  • 1 tbsp ground psyllium husk powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 3 tbsp olive oil
  • 1 large egg
  • 60 ml water

Topping

  • 120 g cream cheese
  • 110 g) cheddar cheese, shredded

    Method

    Meat filling

        1. Preheat the oven to 350°F (175°C).
        2. Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, mushrooms, ground beef, oregano or basil, salt, and pepper. Use a spatula to break the meat into smaller pieces, while mixing together. Cook for 8-10 minutes or until no longer pink.
        3. Add the tomato paste, water, and stir to combine. Reduce heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, prepare the pie crust.

    Pie crust

      1. Mix the crust ingredients together using a food processor, or with a fork.
      2. Place a round piece of parchment paper in a well-greased, 9-10″ (23-25 cm) springform pan, or deep-dish pie pan. Using a spatula or well-greased fingers, evenly press the dough onto the base and the sides of the pan. Prick the base and sides of the crust with a fork, to prevent bubbling.
      3. Pre-bake the crust for 10 minutes. Remove from the oven and place the meat mixture in the crust.
      4. In a small bowl, combine the cottage cheese and shredded cheese. Spread on top of the pie.
      5. Bake on the lower rack for 30-40 minutes, or until golden in color.

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