1 lb ground beef (or meat of your choice - I used ground elk)
3 large carrots, chopped
2 ribs celery, chopped
1 large onion, chopped
1 clove garlic, chopped
3 tomatoes, chopped, or 1 can diced tomatoes
1 Tbsp. butter/oil (I used coconut oil)
Crust (biscuit dough):
1/3 c. coconut flour
1/3 c. butter, melted
1/2 t. salt
1 T garlic powder
1/2 c. shredded cheese (optional)
- Pre-heat oven to 400 F.
- In large skillet, melt butter/oil. Cook ground beef with carrots and onion until beef is browned and onions are tender. Add garlic and tomatoes, then simmer on low heat and stir for about 10 minutes, or until most of the liquid has evaporated.
- Meanwhile, combine all crust ingredients except shredded cheese. Stir very, very well until all the coconut flour lumps are incorporated. You can't over-stir this, since it doesn't have any gluten in it.
- Carefully transfer meat/veggie mixture to oven-safe casserole dish (or if you cooked it in an oven-safe skillet that has enough room in it for biscuit dough, you can just use that).
- Arrange crust dough on top of meat mixture and bake for 15-20 minutes, or until biscuit dough is cooked through and golden brown.
- If desired, sprinkle with cheese and brown under broiler for about a minute, until cheese melts.
- Let cool for 5 minutes, then serve.
This recipe got pretty rave reviews from my family. I wasn't sure how they would accept the non-grain crust on top, but that was their favorite part! It really does have a nice, butter taste and fairly fluffy texture (even better topped with cheese).