Carrot and Beef Pie is an incredibly delicious and satisfying savory pie that's also REALLY easy to make, with just a few ingredients. Paleo, AIP, Low FODMAP, VAD, Gluten-free.
Cook meat and salt in large skillet over medium heat, breaking up chunks into smaller pieces. Cook until no longer pink, about 8 to 10 minutes. When about 2 minutes remain, add tapioca flour, herbs and ginger. Cook final 2 minutes, moving herbs around with meat so they become heated and fragrant.
Pour meat into pie plate, pressing it into a flat even layer. Set aside.
The carrot topping
While meat is cooking, steam chopped carrots until very tender. Remove and allow them to cool slightly.
Purée in food processor, or smash by hand with smasher or fork. Add apple cider vinegar. In small bowl, stir together tapioca flour, herbs and baking soda. Add dry ingredients to smashed carrots, and stir in well.
Pour and scrape carrots onto beef in pie plate.
Spread carrots evenly over meat. Bake in preheated oven until puffed, cracked in places and browned around the edges, about 40 minutes.
Cool slightly, or up to an hour. Slice into wedges, and serve.