Organ Meat Pie

15 minutes

1 hour and 30 minutes

Difficulty

This is our estimate based on online research.
Calories:	6157
Fat:	166 g
Carbohydrates:	48 g
Protein:	1053 g
Calculated per serving.

by Stacy and Matt

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View other recipes by Stacy and Matt

Serves: 6

Ingredients

1.5 lb 1.5 lb 1.5 lb Ground Beef, (lamb, venison, or pork will also work)
1 lb 1 lb 1 lb Beef Liver
1/2 lb 1/2 lb 1/2 lb Lamb kidney, ground or finely chopped
1 tsp 1 tsp 1 tsp Salt
1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
1 tsp 1 tsp 1 tsp Cumin
1 tsp 1 tsp 1 tsp Paprika
1/2 cup 1/2 cup 1/2 cup Carrots, shredded
1/2 cup 1/2 cup 1/2 cup Celery, shredded
1/2 cup 1/2 cup 1/2 cup Broccoli, shredded
1 tsp 1 tsp 1 tsp Basil, fresh, chopped
1 tsp 1 tsp 1 tsp Rosemary, fresh, chopped
1 head 1 head 1 head Cauliflower

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place meat in 11×7 pan and let little hands mix in the salt, pepper, cumin and paprika.
Cook uncovered at 275 degrees for 45 minutes.
Tear cauliflower into pieces and steam for ten minutes over boiling water.
Mash cauliflower in food processor or blender with salt and pepper.
Combine shredded vegetables and herbs in a bowl.
Spread (uncooked) vegetable mixture over meat.
Cover with mashed cauliflower and cook (uncovered) at 350 for 45 minutes.