For some reason, I have wanted to make a meat pie for years. Something in my childhood imagination was fascinated by meat pies in historical fiction books, such as the Little House on the Prairie series. I also appreciate one-dish meals, especially for purposes of packing leftovers for lunch at work.
This recipe is still evolving. Something is needed to keep the meat holding together better, particularly when warm - I imagine this is generally accomplished with a gravy.
Adapted from this version.
1 small or medium onion, chopped
2 carrots, sliced
1 sweet potato, diced
fat for sautéing: butter, coconut oil, lard, tallow, etc.
1 lb. ground beef
several tablespoons ketchup
seasoning: unrefined salt, freshly ground pepper, paprika, herbs, gluten free soy sauce, etc.
two pie crusts
Note: these are mere suggestions. Want to use a different tuber than the sweet potato? Add celery or broccoli and nix the carrots? Use a different mix of seasonings? Do!
Melt some healthy, moderately heat-stable fats in a skillet; I used a combination of grass-fed butter and cold-pressed coconut oil. Add onions, carrots, potatoes, and additional veggies of choice. Sauté over medium-low heat for about 15 minutes until everything is soft and the potato dices are cooked through. Place cooked veggies into a mixing bowl.
Now brown the ground beef in the same pan. Once done, dump in with the veggies. Add the ketchup, a teaspoon or more of unrefined salt, and other seasonings to taste. Mix well.
Dump the mixture into a pie pan lined with one pie crust. Place the second pie crust on top and seal the edges.
Bake at 350°F. Mine took a good 30 minutes. I recommend starting to check after 20-25 minutes; it is done when the crust is lightly browned.