keto meat pie

My earliest memory of a meat pie takes me back to the 70s when my mom would make her annual tourtière for Christmas eve dinner.  It is a tradition I carry on to this day.  Oddly, though, I never make it any other time of the year. This keto meat pie reminds me of the holidays sans the pie crust.  The recipe is super easy especially if you’re not keen on making a crust or never had luck making one.

I enjoy making meat pies as they are one of the most forgiving things to make!  Use the recipe as a guide and add herbs or spices that appeal to you and your family.  The eggs bind everything together so experiment and turn your family favorite into a keto meat pie.

6 eggs
1 teaspoon of sea salt
1/8 teaspoon ground cloves
2 teaspoons garlic powder
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup tomato paste
500g ground beef or pork
1 1/2 cups shredded cheddar

method

Preheat oven to 350f (180c).

Spray a 9-inch pie plate with cooking oil.  In a bowl, whisk the eggs.  Then add salt, ground cloves, garlic powder, oregano, Worcestershire sauce. Whisk in the mustard and the tomato paste. Set the egg mixture aside.  Grab a frying pan and over medium heat add the beef or pork.  Cook until no longer pink.  Remove from heat and if needed, drain any fat.  Cool meat to room temperature before adding the meat to the egg mixture.  Stir to combine then mix in one cup of the shredded cheddar.

Pour mixture to the prepared pie plate and top with the remaining half cup of cheddar on top.  Bake 30 minutes or until set. Let cool 10 minutes before serving.

the culinary chase’s note

This is yummy the next day cold or slightly warmed up.  Enjoy!