Nourishing Meat Pie

A hearty autumn meal that supports immune health with the changing seasons.

Servings: 4 - 6

Ingredients:

500g beef chuck or beef mince

1-2 carrots, diced small or grated

1 zucchini, grated

1 onion, finely chopped

2 cloves of grated garlic

1 teaspoon rosemary, finely chopped

1/2 - 1 teaspoon thyme, finely chopped

1-2 bay leaves

1/2 cup beef stock

2 tablespoons of tomato paste

1 tablespoon Worcestershire sauce

2 tablespoons flour (for thickening)

2 tablespoons butter or oil

Salt and pepper to taste

2 sheets of pre-made puff pastry, enough for top and bottom. (I personally love the Careme All Butter Puff Pastry range, beautiful clean ingredients).

1 egg (for egg wash)

Optional: 1 Tablespoon of a clean bone broth concentrate (Best of the Bone or Gevity) for extra gut, joint and immune support.

Directions:

1. In a frying pan (if cooking with beef mince) or a casserole dish (if cooking with beef chuck) heat the butter or oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 5 minutes).

2. Add the ground beef or beef chuck to the pan. Cook until browned and no longer pink on the outside. Drain excess fat if necessary.

3. Add the grated carrot, zucchini, worcestershire sauce, thyme, rosemary, tomato paste, salt, and pepper. Stir to combine.

4. Sprinkle in the flour and cook for another 1-2 minutes to coat the meat and vegetables.

5. Slowly pour in the beef broth while stirring, and let the mixture simmer for 5-7 minutes until it thickens and becomes a cohesive filling. Adjust seasoning as needed. Once done, if cooking with mince, set aside and let it cool slightly. If cooking with beef chuck, add 2 more cups of beef stock and one cup of red wine and place lid on and let simmer for 2 hours. Once done, set aside and let it cool slightly

6. Preheat your oven to 180°C.

7. Line a 9-inch pie dish with bakig paper and add a sheet of pastry. Blind bake for 15-20minutes.

8. Spoon the meat filling into the pie dish. Cover with the second sheet of pastry and place it over the filling, sealing the edges by pinching them together. Cut a few small slits in the top of the pie to allow steam to escape while baking.

9. Beat the egg and brush it over the top of the pie for a golden, shiny finish.

10. Place the pie in the oven and bake for 30-40 minutes, or until the crust is golden and crispy. If the edges start to brown too quickly, cover it with baking paper.

11. Let the pie cool for 10 minutes before slicing and serving. This allows the filling to set and makes for cleaner slices.

Garlic - supports growth of immune cells and has antibacterial, antiviral, and anti-fungal properties.

Rosemary - antibacterial, antiviral, and anti-fungal properties.

Thyme - antibacterial and antioxidant properties