1poundground beef (minced beef) - you can also use lamb, veal, bison, chicken, or turkey
1cupwhite onion - diced
1clovegarlic - minced and crushed
1cupcheddar cheese - shredded
3teaspoonsHerbes de Provence (usually Marjoram, thyme, rosemary, oregano and sometimes lavender)
3mediumeggs
1.5cupsmilk
1teaspoonsalt
1teaspoonground black pepper
½ cup gluten-free biscuit mix ⃰ (ingredients below):
¼cuptapioca starch
¼cupquinoa flour
¼cupsweet rice flour
¼cupteff flour
½teaspoonbaking soda
½teaspoonbaking powder
1teaspoonxanthan gum
½teaspoonsalt
*I used ½ cup and reserved the second ½ cup for the next pie
Instructions
In a frying pan, sauté the ground meat, onion, garlic and 2 teaspoons of the Herb de Provence until the meat is browned and the onion is translucent. Season the meat with salt and pepper. Set aside.
In a blender, combine the eggs, milk gluten-free biscuit mix, and the remaining 1 teaspoon Herb de Provence. Blend on high for 15 seconds or whisk by hand for a minute.
Grease a large, deep pie plate. Place the cooked ground meat on the bottom and spread it around to form an even layer. Top this mixture with the grated cheese. Pour the egg and milk mixture on top. Use a fork to push down into the pie in numerous locations, to allow the milk and egg to penetrate the meat and cheese.
Bake in a hot oven, 400°F, for 40 to 45 minutes or until a knife comes out clean when inserted.
Allow the pie to rest on a rack for 10 minutes. Cut the pie into 8 slices and serve hot with a salad or cooked vegetables. Use chilli sauce or ketchup as a condiment.