Meat Pie



Paleo Meat Pie

By Greg.pycroft at en.wikipedia [Public domain], from Wikimedia Commons

Do you have a joint lurking in your refrigerator and you are out of ideas about what to do with it for dinner? Embrace the Aussie style and turn it into mini meat pies. An Australian meat pie features a delicious meat and veggie filling parceled within a flaky pastry and small enough to finish it in 3-4 bites. This means, you can gobble down several pies for your dinner and satisfy your meat-loving taste buds to the fullest! And the portability makes it even better. So in case you have any leftovers (fat chance!) you can reheat a couple of pies and munch on them on your way to office.

The warm beef filling teams up with the slight crumble of the crust to create this delicious ensemble. But the flour-based crust doesn’t really fit well in our nutrition concept. So, here’s Drilldoggy to the rescue. He has tweaked the classic recipe of Aussie meat pie with some changes and made it ideal for a caveman. The treatment includes substituting the usual flour with almond flour and swapping potatoes for sweet potato. The final result is just as heart-warming as its original version and you can hardly make out in difference between them. Even the non-drilldoggy people will be fooled!

So all the meat pie needs is a spicy relish and a crunchy green salad to accompany it and you are enjoy dinners like the Aussies.


Serves: ?

For the crust:

  • 4 organic eggs
  • 400 gm almond meal
  • Pinch of onion powder
  • Pinch of garlic powder
  • Dash of dried oregano
  • 1 tbsp coconut oil
  • Sea salt to taste

For the filling:

  • 500 gm grass-fed ground beef
  • 1 red onion, peeled and diced
  • 1 carrot, diced
  • 4 mushrooms
  • ½ sweet potato, scrubbed and diced
  • Pinch of garlic powder
  • Pinch of oregano
  • Sea salt to taste
  • 500 ml low-sodium beef stock


  • Warm up your oven to 200 degrees F.
  • Dump all the ingredients for the crust into a medium mixing bowl and work them together into a soft dough.
  • Split it into several equal portions and flatten them into semi-thin round sheets.
  • Place each of them into a paper liner to make hollow cup-like cases; you should have about 8 of them.
  • Reserve 1/3 of the dough sheets for later.
  • Bake them in the hot oven for 10 minutes or until they turn firm but don’t change color.
  • While the cups bake, start preparing the filling my heating a tsp of coconut oil into a skillet.
  • Throw in the onion chunks and sauté briefly until softened.
  • Stir in the ground beef and cook them for another couple of minutes, stirring often and breaking the lumps with the wooden spoon, until they brown.
  • Add the veggies and stir them into the mixture while cooking for 3-4 minutes.
  • Scatter the mushrooms on top, followed by a dash each the seasonings as well as oregano and stir them into the mixture.
  • Pour in the stock and bring the mixture to a simmer.
  • Cook for 15 minutes or until most of the cooking liquid dries up.
  • Spoon equal portions of the beef filling into the pie cases and spread out one reserved dough sheet on top of each case.
  • Trim the overhanging edges and pinch the open ends together to seal.
  • Return them into the oven and bake for another 10 minutes or until they turn golden brown.
  • Allow to cool for 5 minutes.
  • Serve warm.