Lard Crust Meat Pie Recipe

Ingredients

• 2 cups (192 g) almond flour
• 1 cup (112 g) coconut flour
• 1½ tsp unrefined sea salt, divided
• 1 cup (205 g) lard, cold
• 1 egg
• 2 tbsp (28 g) butter
• 10 oz (283 g) shallots, finely sliced
• 1 clove garlic, finely chopped
• 2 cups (120 g) riced cauliflower
• 1 lb (454 g) ground beef
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ cup (118 ml) beef broth

1. Preheat the oven to 350°F (177°C). Grease a 9-inch (23-cm) pie dish.
2. In a food processor, mix the two flours and salt until well blended, then add the lard and process until fine crumbles form. Add the egg to the processor and keep mixing until the dough is fully blended and starts to form a ball. Remove the dough from the processor and form into two balls, one slightly larger than the other. Wrap the dough in parchment paper and place in a glass dish before refrigerating for at least 15 minutes.
3. While the dough chills, prepare the filling. In a large nonstick skillet, melt the butter on low heat and add the shallots and garlic. Sauté until the shallots are cooked and translucent, about 3 minutes, then add the cauliflower and raise the heat to high. Sauté, stirring often, until the cauliflower is browned and tender, about 5 minutes.
4. In a separate large skillet, brown the beef on high heat, about 5 minutes. Add the cauliflower mix to the beef, then add ½ teaspoon salt, pepper, cinnamon, cloves, nutmeg and broth, and mix well to blend evenly. Cook until the liquid reduces to about half, about 3 minutes. Set aside to cool.
5. Remove the dough from the refrigerator, and place the larger ball between two large pieces of parchment or wax paper. With a rolling pin, roll out the dough evenly, until it forms a disk large enough to cover your pie dish. Repeat the process with the smaller ball to create a lid for the pie.
6. Peel off the top paper from the larger disk and invert the crust into the greased pie dish. Press the dough to form an even bottom crust for the pie. Add the cooked filling. Peel off the paper from the other disk, and carefully place it on top of the pie filling. Squeeze the edges of the crust together, then cut four slits in the top crust, so steam can escape. Cover the edges of the pie with strips of aluminum foil, so they will not burn.
7. Bake until the top of the pie is nicely browned, about 1 hour. Let cool for about 15 minutes before serving.