Organ Meat Pie

Like Shepherd’s Pie, this slow roasted ground lamb and beef pie adds a dash of organ meat to the ground-meat-mix, then is layered with shredded carrots and broccoli, topped with mashed cauliflower. Super nutrient-rich dinner with a natural sweetness had the boys devouring 3rd helpings!

Organ Meat Pie

  • 1.5 lbs ground beef, lamb, venison or pork
  • 1 beef liver
  • 1/2 lb ground or finely chopped cleaned lamb kidneys
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 C carrot, shredded
  • 1/2 C celery, shredded
  • 1/2 C broccoli, shredded
  • 1 tsp fresh basil, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 head cauliflower
  • 1 tsp salt
  • 1/2 tsp pepper
  1. ♥ Place meat in 11×7 pan and let little hands mix in the salt, pepper, cumin and paprika
  2. Cook uncovered at 275 degrees for 45 minutes
  3. ♥ Tear cauliflower into pieces and steam for ten minutes over boiling water
  4. ♥ Mash cauliflower in food processor or blender with salt and pepper
  5. ♥ Combine shredded vegetables and herbs in a bowl
  6. Spread (uncooked) vegetable mixture over meat
  7. Cover with mashed cauliflower and cook (uncovered) at 350 for 45 minutes

This meal should feed 6, but we never seem to be satisfied with the volume of leftovers remaining.

Note: the heart symbol (♥) indicates where your child is able to provide their sous chef assistance!


About Matthew

Matthew McCarry has written 229 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.