The Great Aussie Meat Pie – Paleo Style
Australians love their meat pies, and this Paleo version delivers the classic flavour with a healthy twist. Made with almond meal crust and filled with grass-fed beef and vegetables, these pies are perfect for any gathering and will impress both Paleo and non-Paleo friends. MOREOVER, they are easy to prepare and can be made in advance, making them a convenient option for busy days.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Beef
Cuisine: Australian, Paleo
Keyword: Aussie meat pie, Australian meat pie, Beef pie, Grain-free meat pie, Healthy meat pie, Paleo meat pie
Servings: 8
Calories: 400kcal
Cost: 25
Rolling Pin
Saute Pan
Paper cupcake cases
For the Crust
- 400 g Almond Meal
- 4 Eggs free range, organic, obviously
- 1 Tablespoon Coconut Oil
- Pinch of salt onion powder, garlic powder & any other herbs you fancy
For the Filling
- 500 g minced beef I always try to get grass fed
- 500 ml Beef Stock I made this a few weeks ago with lots of bones, and froze lots of batches
- 1 red onion only because I’d run out of brown onions, diced
- 1/2 Sweet potato diced
- 1 carrot diced
- 4 mushrooms
- Pinch Garlic powder salt, oregano & any other herbs you select
First, mix the crust ingredients together to form a big ball of dough.
Next, roll the "pastry" out and form into paper cupcake cases, reserving about a third of the dough mixture for the lids. You should be able to make about eight individual pie cases, more if you roll it out a bit thinner.
Cook these for ten minutes at 200°C until they become hard, but not golden.
Meanwhile, sauté the onion in a spoonful of coconut oil, and add the minced beef after a couple of minutes. Once browned, add the sweet potatoes and carrots and let them cook for a few minutes.
Add the stock, mushrooms, seasoning, and herbs. Let it simmer for about 15 minutes, until it has a good “pie” consistency.
Take the filling off the heat and spoon it into the pie cases.
Once filled to the top, roll out the remaining dough and cut it into lid shapes to match the cases.
Put lids on all of the pies, forming a seal around the edges.
Return the pies to the oven for another ten minutes, until they start to turn golden.