Regime Type:
Strict PKD (No Allowances), Without Eggs
Offaly Good Beef Pie
Introduction & Inspiration
This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint!
I hope you'll enjoy it too!
X Nic
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
Less than 1 hour
Serving Size
20cm Offaly Good Beef Pie (8 Servings)
Main Ingredients:
200g Minced Meat
140g (~3) Lamb Kidney
140g Veal Liver
150g Veal Heart
55g Oven Roasted Bone Marrow - warm
Tallow for Frying
6g Salt
Pie Lid
120g Pressure Cooked Beef Tripe
80g Oven Roasted Bone Marrow - warm
60ml Bone Broth (or Water)
Salt To Taste
Topping
15g Bone Marrow Shape
Recipe Instructions
Preheat the oven to 175°C.
Add the veal heart and lamb kidney to a food processor and give it a quick blend to form small bits of meat.
Add the tallow to a large pan. Once the tallow has melted and the pan is nice and hot, add the veal heart and lamb kidney bits, together with the minced meat to the pan. Give the ingredients a good mix together. Stir regularly and cook until all the meat has been browned.
Remove the pan from the heat, drain off the excess cooking juices and set aside.
Add the veal liver, warm bone marrow and salt to a high speed blender and blend until smooth.
Add the contents of the blender to the pan and give everything a good mix together.
Pour the pan contents into a greased 20cm springform circular cake tin, lined with greaseproof paper.
Pie Lid
Add all the ingredients to a pan and cook on medium heat until all the ingredients are nice and warm. Add the contents of the pan to a high speed blender and blend until the mixture is nice and smooth.
Pour the contents of the blender over the top of the pie and use a spoon or a spatula to spread the mixture evenly over the top of the pie.
Bake the pie on a baking tray in the oven for 45 minutes.
Remove the baking tray from the oven and allow the pie to cool down a little before removing the springform tin from around the pie. (To serve cold, allow the pie to cool completely, before chilling it in the fridge for a few hours and enjoying nice and cold).
To ensure the pie has a perfect PKD Ratio add a little extra fat on top of each serving*.
Enjoy!
Tips
You can vary the offal used in the pie too!
Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.
Check out my Oven Roasted Bone Marrow, Pressure Cooked Beef Tripe, Bone Broth - Pressure Cooker recipes for instructions on how to make these.
This pie makes a great, nutrient dense option as party food or while out at the beach, on a picnic or hike.
It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving.
*For a perfect PKD ratio add ~15g extra fat of your choosing to each serving.
If you enjoy this pie, you must give the oxtail version a try as it's also super delicious!