Preheat and Prep: Adjust your oven rack to the middle position and preheat the oven to 400°F (200°C).

Grease a 9-inch (23 cm) pie plate generously with coconut oil.

Sauté Vegetables: Heat 1 tsp of coconut oil in a 12-inch nonstick skillet over medium heat until shimmering.

Add the chopped onion, cover, and cook until softened and lightly browned, approximately 5 minutes.

Remove the lid, stir in the minced garlic, and cook until fragrant, about 1 minute.

Brown the Beef: Stir in the 16 oz (453.6 g) of ground beef.

Cook, breaking up the meat with a wooden spoon, until it is almost cooked through but still slightly pink, approximately 5 minutes.

Add Flour: Stir in the 3 tbsp of coconut flour and cook for 1 minute to remove the raw flour taste.

Make the Sauce: Gradually whisk in the 0.75 cup of broth, 2 tbsp Ketchup, 2 tsp Worcestershire Sauce, and 1 tsp Mustard.

Bring the mixture to a simmer over medium-low heat.

Cook, stirring occasionally, until the sauce has thickened, roughly 3 to 5 minutes.

Season with sea salt and pepper to taste.

Assemble and Bake: Transfer the beef mixture to the prepared pie plate.

Top evenly with the 0.33 cup of pickle slices, the sliced tomato, and the 4 oz (113.4 g) of remaining shredded cheese.

Finish: Bake until the cheese is melted and the edges are browned, approximately 10 to 12 minutes. Allow the pie to cool slightly before slicing and serving.

Let It Rest: It is tempting to dig in right away, but letting the pie rest for 5 to 10 minutes after taking it out of the oven is crucial. This allows the juices to redistribute and the coconut flour binder to set, ensuring you get perfect, clean slices instead of a crumble.

Meal Prep Friendly: This pie reheats beautifully. If you are meal prepping for the week, slice it up and store it in airtight containers. It will last in the fridge for up to 4 days.