Carrot and Pork Pie
Servings 6 servings
Ingredients
The Meat (bottom layer)
- 2 lbs raw ground pork preferably pasture-raised
- 1-1/4 tsp. sea salt
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried lavender blossoms
- 1/4 tsp. white pepper
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
Instructions
The Meat (bottom layer)
- Grease pie plate. Preheat oven to 350 degrees.
- 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.
- Pour meat into pie plate, spreading it into a flat even layer. Set aside.
The "Crust"
- 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.
- 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.
- Pour puree evenly over meat and bake in preheated oven until puffed and golden brown all over, about 45 minutes.
- Slice into wedges and serve.
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.