Making a large batch of Hunter’s Pie ensures leftovers (cook once, eat twice) and a solid nutrient-dense meal. For many, it’s also the easiest way to put organ meats on the table. Why? Because our bodies require nutrients to rebuild tissues, to laugh off minor stresses, and to provide calm focus. And there is no better source than organ meats.
By Any Means Necessary
I used to balk at serving organ meats mixed into blends. It was important to me to respect the animals that were harvested to nourish us. And to share these values with my children. And to me, this meant appreciating all the cuts. Yep, I served them front and center as the main protein at dinner.
And that is still my preferred format. I’m a bit old-fashioned. I try not to eat ‘foods’ that my Portuguese grandma wouldn’t recognize and I love the stories of her serving nose-to-tail cuts every week. A solid 3-4 ounce portion of liver still feels incredibly satisfying to me.
Yet, I am more agnostic now. As a culture we are overfed and undernourished. Our bodies require more nutrients than ever to detox, rebuild tissues, laugh off minor stresses (that we seemingly perpetuate), and to tap into the neurotransmitters that provide calm focus and vibrant joy.
Since organ meats have the best supply of these essential nutrients, let’s get them in by any means necessary!
Hunter’s Pie for a Crowd
Ancestral Blends or Renegade Blends don’t pack the same punch as a full serving of liver. There are only 1-2 ounces of organ meats among 16 ounces total. Yet, for many (for most?) it’s a perfect place to start.
I fell in love with these blends in 2020 when we hit the road for several months (and relied on a camp stove for many meals)!
Plus, having leftovers on hand (in my home, at least) equals the path of least resistance. Cook once, eat twice. Rummaging teens will more likely than not opt for leftovers rather than making something new themselves. (Yes, we have an ingredient home and four growing kids!)
Hunter’s Pie is a simple meal. The foundation is meat plus broth, mixed up and cooked down to become friends. We love a creamy crust (cauliflower, sweet potato, or winter squashes all work), but it’s not essential!
Start with a base of aromatic veggies, and use what you have on hand. Tomato paste lends some sweetness, but is fine to omit. If you have fresh herbs, throw them in. Anything goes as long as you salt your meat well for the best flavor and great nutrient absorption.
Hunter's Pie for a Crowd
Notes
This kind of recipe is designed to be
Ingredients
For the pie
- 1/2 onion, chopped
- 2 celery sticks, chopped
- 1 large or 2 small carrots, chopped
- 2 cloves garlic, minced
- 1/2 jar tomato paste
- 1 cup chopped leftover vegetables (optional)
- 4 lbs ancestral blend ground meat
- 1 cup broth
- 3 1/2 t salt
- fresh herbs, like thyme, oregano or parsley (optional)
For the crust
- 2 lbs riced or chopped cauliflower
- 1 cup grated cheese, separated
- 1/2 cup sour cream
- 3/4 cup cream or milk
Instructions
- In a heavy-bottomed pot, cook the onions, celery and carrots until tender - about 6 minutes covered on medium. Add garlic, tomato paste, and any chopped vegetables, if using. Mix well and cook for another one minute. Add ancestral blend ground meat, broth, salt and fresh herbs (if available). Break up the ground meat and mix well. Let cook for 20 minutes, mixing occasionally until the meat is cooked through.
- Meanwhile, prepare the crust. In a pan, heat the riced cauliflower on medium heat - stirred often to evaporate some of the moisture and to warm through - for about 10 minutes. Pour into a blender jar and add most of the grated cheese (reserve some for garnish), sour cream, and heavy cream or milk. Blend well until creamy.
- When the meat is cooked through, pour the crust over the meat and evenly distribute. Garnish with remaining cheese and broil for 5 minutes, checking each minute for browning on the crust.
- Remove pie and let rest for 30 minutes. Optionally garnish with fresh herbs and serve warm.
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