- 2.5 – 3 lbs pork (cut into bite-sized pieces) – use a mix of cured and uncured pork (I used pork chops and pork hock, but feel free to add bacon and leftover ham)
- 1 Tbsp ghee
- 1/2 cup of sweet onion (chopped) or pearl onions
- medium turnip (peeled and cubed small)
- 1/2 cup parsnip (peeled and cubed small)
- 1 cup mushrooms (cut into bite-sized pieces)
- 1/2 cup carrots (chopped coarsely)
- 2 cups of broth (lamb, pork, beef, chicken, vegetable, etc). If you have a dark gluten-free beer that you like, use 1 cup broth and 1 cup beer)
- 3.5 Tbsp arrowroot powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 Tbsp (~4 sprigs) fresh sage
- 1 Tbsp (~4 sprigs) fresh thyme
- salt and pepper generously to taste
- 2 cups almond flour
- 1/4 tsp salt
- 1.5 Tbsp ghee
- 2 eggs
- Pulse almond flour and salt together in a food processor.
- Add remaining ingredients and process until a doughy ball is formed.
- Roll out between to sheets of parchment paper to the size of the baking dish to be used.
- Preheat oven to 450 F.
- Heat a large frying pan, over medium heat, melt ghee and saute onions, mushrooms, turnips and parsnips until turnips and parsnips start to soften.
- Add carrots, pork, nutmeg, cinnamon, sage and thyme.
- In a medium bowl, mix arrowroot with stock (and beer is using).
- Add this mixture into the frying pan.
- Season generously with salt and pepper to taste.
- Transfer to baking dish and then cover with the crust. Using the parchment paper will aid in topping the pie with the crust. Stab crust so that steam is able to vent.
- Bake for 15-20 minutes until crust is crispy brown.
Serve with roasted vegetables (I used onions, tomatoes, potatoes, garlic, carrots, beets and mushrooms tossed in olive oil, rosemary, salt and pepper and a lemon – juiced and roasted with everything else).
- Method: Oven