Paleo Steak and Kidney Pie

3 lbs steak

1 1/2 lbs. beef or lamb kidney

6 oz portabello mushrooms

1 large onion 

1 bay leaf

1/2 T fish sauce

1/2 tsp salt

1/2 tsp pepper

3 med carrots chopped

2 C beef broth 

2 T arrowroot or cornstarch

3-4 T coconut oil

1/2 C butter

1 C coconut milk

1/3 C coconut four

1/3 C tapioca starch

1/3 C arrowroot powder

4 eggs

1 egg yolk

pinch salt

1. Grind steak and kidney together. (you could just cut them small, but it is nicer ground,)

2. Slice carrots and mushrooms into nice half inch slices.

3. Heat oil in bottom of skillet and brown meat until done. Set aside.

4. Add more oil to pan and saute carrots and onion until done, add mushroom slices for another 3-4 minutes.

5. Return meat to skillet. Whisk thickener into beef broth and add to pot. Add fish sauce and bay leaf.

6. Simmer uncovered for about 1/2 an hour until thickened. Season with salt and pepper as needed.

7. Pour into a large dish and let cool to room temp.

8. While cooling, prepare crust. Combine your flours and salt. Preheat oven to 425.

9. Heat coconut milk and coconut oil over med heat until it just starts to simmer. Remove from heat and pour in al of the flour at once. Stir like mad until thick and fully combined. Add eggs one at a time and stir very well after each addition. The dough will separate after each addition, and then come back together again. Wait until it comes back together again before adding each new egg.

10. After the dough turns creamy and sticky, pour over the meat in your baking dish. Spread with a spoon or spatula to evenly cover entire surface.

11. Bake for 25-30 minutes until lightly browned. Enjoy.