Steak & Mushroom Pie

Method

1. Slice the beef steak into bite-sized chunks and quarter the mushrooms, then combine them in a large mixing bowl with the thyme and bone broth, tossing well to coat evenly.
2. Transfer the steak and mushroom mixture into individual oven-safe ramekins or a single pie dish, distributing the bone broth evenly across all portions.
3. Mix the almond flour with just enough water to form a pliable dough, then roll it out and cut it to fit as a lid over the filling in each ramekin or the pie dish.
4. Press the almond flour cover firmly around the edges of each dish to seal in the filling, then use a knife to score two small slits in the top to allow steam to escape.
5. Place the pies into a preheated oven at 180°C (350°F) and bake for approximately 25 minutes until the almond flour crust is golden and firm to the touch.
6. Remove the pies from the oven and allow them to rest for 5 minutes before serving so the filling can settle and the crust holds its shape when cut.