​Cheesy Keto Meat Pie

For the filling:

• 1 yellow onion - diced
• 1 garlic clove - crushed
• 500g lean beef or lamb mince
• Salt and pepper to taste
• 1 tablespoon dried oregano
• 1/3 cup tomato paste or pesto
• 1/2 cup water
• Optional: diced vegetables

For the crust:

• 3/4 cup almond flour
• 4 tablespoons sesame seeds
• 4 tablespoons coconut flour
• 1 tablespoon psyllium husk
• 1 teaspoon baking powder
• Salt to taste
• 3 tablespoons MCT Oil
• 1 egg
• 4 tablespoons water

For the topping:

• Cottage cheese
• Shredded cheese

1. Pre-heat oven to 180 degrees Celsius.
2. Heat pan to medium-high heat.

To make the filling:

1. Saute onion and garlic with oil until onion is soft. Add beef and continue cooking before adding oregano, salt, pepper and tomato paste.
2. Add the water last. Allow to simmer for 20 minutes.

To make the crust:

1. Place the dough ingredients in a food processor and blend until it comes together.
2. Line a 20-25 inch spring foam pan with baking paper.
3. Spread the dough using a spatula or damp hands along the base and up the sides. Ensure this is spread evenly.
4. Place raw rice or something heavy on the base of the dough and bake the crust for 15 minutes.
5. Remove from the oven and pour the mince mixture into the crust.

To make the topping:

1. Combine the cottage cheese and shredded cheese and layer on-top of the pie filling.
2. Bake for 40 minutes or until the top is golden.
3. Best served while hot or stored in the fridge covered for up to three days. Can be frozen for up to three months.