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Carrot and Beef Pie (Paleo, AIP, Low FODMAP, GF)

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.
Course DInner
Cuisine American, British
Keyword aip, beef, carrot, ground beef recipes, low-FODMAP, paleo, pie, savory
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 460kcal
Author Megan
Cost $10

Equipment

  • pie plate
  • saute pan
  • saucepan with steamer or similar
  • veggie smasher, fork or food processor

Ingredients

Ground beef layer

  • 2 lbs ground beef preferably pasture-raised
  • 1 Tablespoon tapioca starch /flour, or use rice flour for VAD/GF if preferred (Omit for GAPS.)
  • 1-¾ teaspoons sea salt
  • 1 Tablespoon herbs dried: 1 teaspoon each: dill, mint and rosemary, or use another blend you love like Herbs de Provence.
  • 1 teaspoon ginger powder

Carrot topping

  • 2 lbs carrots white carrots for VAD
  • 1 Tablespoon tapioca starch /flour, or use rice flour for VAD/GF if preferred (Omit for GAPS.)
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon ginger dried
  • ¼ teaspoon sea salt
  • 1/4 teaspoon baking soda

Instructions

  • Grease pie plate. Preheat oven to 375℉.

The beef (bottom) layer

  • 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.
    ground meat cooked up in pan
  • Pour meat into pie plate, pressing it into a flat even layer. Set aside.
    meat in pie plate

The carrot topping

  • While meat is cooking, steam chopped carrots until very tender. Remove and allow them to cool slightly.
    raw carrots in steamer basket
  • 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.
    smashed carrots on 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.

Nutrition

Calories: 460kcal | Carbohydrates: 17g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 580mg | Potassium: 912mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 1284IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 3mg