Carrot and Pork Pie

CARROT AND PORK PIE ~ {Paleo & GAPS, non-dairy}

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

Savory pies are always special. When the crust/cobbler top is really just a high-protein veggie puree, one that’s super inexpensive, an easy and affordable weeknight meal is born. Add a simple green salad and this dinner will feed 4 people, all for about $10, with lots of leftovers for a second meal. And, like I said, my family loves when dinner is baked in a pie plate. Somehow it makes dinner exciting for them. (I hope you have such willing subjects!) What else? No grains, no nuts, no coconut, no dairy in this recipe. The fat in the “crust” makes the vitamin A in the carrots assimilate better. It’s all good.


Where to get pasture-raised pork? Well if you have any local farms near you that pasture-raise pigs, that’s the ticket. We do and their ground pork is soooo good, high in fat and delightful! If you don’t, U.S. Wellness Meats has you covered. Their excellent pork is a super price and easy to order online. Getting a new habit going is hard but don’t you want a great and steady source of good pork? I do! (Favorite meat alert: pork!!) Love it! I love lamb and quail and salmon and lots of other meats as well, of course; but pork ranks right up there.

I digress.

Here’s the simple recipe. Enjoy!

Carrot and Pork Pie


5 from 2 votes
Carrot and Pork Pie
Carrot and Pork Pie
Prep Time
25 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Author: Megan
The Meat (bottom layer)
The "Crust"
  • 2 lbs. raw carrots
  • 6 eggs preferably pasture-raised
  • 1/4 cup animal fat or butter
  • 1/4 cup fresh parsley, or green onions, chopped
  • 3/4 tsp. sea salt
  • 1/4 tsp. white pepper
The Meat (bottom layer)
  1. Grease pie plate. Preheat oven to 350 degrees.
  2. Cook meat and salt in large cast iron skillet, breaking up chunks into smaller pieces. Cook until no longer pink, about 10 minutes over medium heat. When about 2 minutes remain, add herbs and pepper. Cook final 2 minutes, moving herbs around with meat so they become heated and fragrant.
  3. Pour meat into pie plate, spreading it into a flat even layer. Set aside.
The "Crust"
  1. While meat is cooking, either steam whole carrots or add them to your simmering bone broth. Cook until very tender. Remove and allow them to cool slightly.
  2. To a high powered blender add the remaining "crust" ingredients: eggs, fat, parsley, salt and pepper. Add carrots, broken into smaller pieces. Puree for 30 seconds, or until completely smooth. Use a spatula or the Pulse button, as needed.
  3. Pour puree evenly over meat and bake in preheated oven until puffed and golden brown all over, about 45 minutes.
  4. Slice into wedges and serve.
Recipe Notes

Variation~ Add sauteed, leftover roasted, or steamed veggies to the meat bottom layer: winter squash, onions, broccoli, cauliflower, kale or collards etc. By doing this, you can reduce the amount of meat OR you can just make the pie bigger and more interesting. If you make it bigger, keeping the full amount of meat and adding vegetables, the casserole can be baked in a 9x13" baking dish to feed more people. This will make the top layer thinner; but there will still be plenty.


Comments 16

    1. Thanks, Anna, it’s goes beautifully. It doesn’t stand out and say, “Here I am and I am distracting!” Instead, it’s perfect with carrots and pork. It’s a traditional French herb with savory cooking. 🙂

  1. Megan, I modified this recipe for my stage of the GAPS diet and it was sOOOOO good! I wrote a post about it on my new blog and hopefully sent more people your way. Please feel free to check out the blog and let me know if there is anything incorrect I need to fix or any way I did not give you enough credit. Because this yumminess deserves credit!

    1. Post

      I’m so glad, Michelle! Love your post! I just commented on it over on your site. 🙂 Blessings as you continue to heal!! Thanks for sharing!

  2. Would this work with turnips instead of carrots? Also what size pie plate do you use? Looks like a brilliant recipe and I’d love to give it a shot!

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