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Full GAPS carrot and beef pie with browned mashed carrot topping and seasoned ground beef layer

Carrot and Beef Pie for Full GAPS

A two-layer Full GAPS dinner with seasoned ground beef under a smooth carrot topping, baked until set, lightly cracked and browned around the edges.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, British, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Beef Layer
  • 2 pounds ground beef preferably pasture-raised
  • 1 3/4 teaspoons natural sea salt
  • 1 teaspoon dried dill
  • 1 teaspoon dried mint
  • 1 teaspoon dried rosemary
  • 1 teaspoon powdered ginger
Carrot Topping
  • 2 pounds carrots trimmed and chopped into similar-size pieces
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon natural sea salt
  • 1/4 teaspoon pure bicarbonate of soda pure baking soda, not baking powder

Equipment

  • Large heavy skillet
  • 9-inch ceramic pie plate
  • Saucepan with steamer basket or another steaming setup
  • Food processor or sturdy masher
  • Wooden spoon or spatula
  • Cutting and measuring tools

Method
 

  1. Preheat the oven to 375°F. Grease a 9-inch ceramic pie plate.
  2. Put the ground beef and 1 3/4 teaspoons sea salt in a large heavy skillet over medium heat. Cook for 8 to 10 minutes, breaking the meat into small crumbles, until no pink remains and most loose liquid has cooked away. If the skillet is crowded enough to steam the beef, cook it in two batches.
  3. During the final 2 minutes, add the dill, mint, rosemary and 1 teaspoon powdered ginger. Stir until the dried herbs are fragrant and evenly distributed through the beef.
    Seasoned ground beef cooked with dill mint rosemary and ginger in an Artichaut skillet
  4. Transfer the cooked beef to the greased pie plate and press it into a level layer without packing it hard.
  5. While the beef cooks, steam the chopped carrots until the thickest piece crushes immediately under a fork. Let them cool just until excess steam is no longer billowing.
  6. Puree the carrots in a food processor or mash them thoroughly by hand until smooth and thick enough to hold a soft ridge.
  7. Mix the lemon juice, 1/2 teaspoon dried ginger, 1/4 teaspoon sea salt and pure bicarbonate of soda into the carrots until evenly combined.
  8. Spread the carrot mixture over the beef in an even layer all the way to the edge. Leave broad shallow swirls across the top.
    Smooth mashed carrot topping spread over the cooked beef layer before baking
  9. Bake at 375°F for about 40 minutes, until the topping looks set instead of wet, the outer edge is browned and a few shallow cracks may appear. The starch-free topping may not puff like a tapioca-thickened version.
  10. Rest the pie for 10 to 15 minutes before cutting 6 wedges. The source also allows a longer rest, up to 1 hour, before serving.

Notes

  • This Full GAPS version omits both source-measured tablespoons of tapioca without adding a replacement starch.
  • Use pure bicarbonate of soda, which is baking soda. Do not substitute baking powder or a commercial raising-agent blend.
  • A hand-mashed topping will look more rustic than a food-processor puree but should still be smooth enough to spread evenly.
  • Cool leftovers promptly, cover and refrigerate them, and reheat individual wedges gently until the center is hot.

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