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1
BEEF FILLING:
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Brown the beef, onions and mushrooms together until beef is cooked through and onions and mushrooms are tender.
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3
Mix in salt, pepper and thyme.
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Add the parsley and bread crumbs; combine.
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5
If you are using Tofutti, break it up into smaller pieces and melt it into the meat mixture over low heat.
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Stir to combine completely.
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7
If using a shredded cheese, just toss the cheese with the meat until its mixed well throughout.
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8
CRUST:
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(Note: I adapted the recipe from Bobs Red Mill for this, but I changed a couple of things to make it work better for me.)
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Combine dry ingredients in medium mixing bowl.
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Whisk together with a fork.
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Combine beaten eggs with melted coconut oil.
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Add egg mixture to flour mixture and mix with a fork until there are no flour crumbs.
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14
Divide dough into two parts, approximately 1/3 for one part, and the remaining 2/3 dough for the other.
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Take the bigger dough section and press it into a manageable dough ball (so crumbs arent falling off all over the place).
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In a 8 or 9-inch pie plate, press the dough across the bottom and up the sides.
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Press together any breaks, rips or separations in the crust.
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Scoop filling carefully into the bottom crust and spread evenly.
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On a lightly rice-floured covered surface, press the smaller dough section into a ball.
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Flatten with your hands and carefully press it into a rough circle that will fit across the top of the pie plate.
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Cut the circle in half with a butter knife.
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Carefully slide a spatula/pancake turner underneath one half and lift it onto the top of the pie.
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Do the same with the other half.
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Press the halves together with your fingers and smooth the seam, if necessary.
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25
Seal the outer edges of the top to the outer edges of the bottom crust.
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26
Cut a few slits in the top with a sharp knife.
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Bake at 375 degrees for 35 to 40 minutes or until golden brown on top (I used glass, so if you are using a metal baking pan, Id recommend checking earlier than the 35-minute mark).
