Dairy-Free Steak and Cheese Pie
Indulge in the rich and comforting flavors of a Dairy-Free Steak and Cheese Pie, a perfect option for those craving classic comfort food without the dairy. This recipe features tender slices of seared beef sirloin steak, combined with a creamy coconut milk-based cheese sauce and perfectly seasoned with fresh thyme for an irresistible filling. Gluten-free flour ensures the sauce is smooth and thick, while a flaky, dairy-free puff pastry encases the hearty filling, creating the ultimate golden-brown crust. Whether you’re catering to dietary restrictions or simply exploring new flavors, this savory pie delivers both taste and texture in every bite. Serve it warm for an easy, crowd-pleasing dinner or special occasion meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Beef sirloin steak
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Gluten-free flour
- 1 cup Beef stock
- 1 cup Coconut milk (unsweetened)
- 1.5 cups Dairy-free cheese (shredded)
- 1 teaspoon Fresh thyme leaves
- 1 sheet Frozen puff pastry (dairy-free, thawed)
- 2 tablespoons Plant-based milk (for brushing)
Instructions
Preheat your oven to 200°C (400°F).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the steak with salt and black pepper. Sear the steak on both sides until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
Sprinkle the gluten-free flour over the onion and garlic. Stir well to coat and cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef stock, whisking constantly to avoid lumps. Allow it to simmer for 3-4 minutes until thickened.
Stir in the coconut milk, shredded dairy-free cheese, and thyme. Cook until the cheese has melted and the mixture is creamy.
Slice the seared steak thinly against the grain and add it to the cheese sauce. Stir to combine, then remove from heat.
Roll out the thawed dairy-free puff pastry to fit your pie dish. Line the bottom of the dish with the pastry, trimming any excess.
Spoon the steak and cheese filling into the pie dish, spreading it evenly.
Place another sheet of puff pastry over the top of the pie, sealing the edges by crimping with a fork. Trim excess pastry.
Brush the top of the pastry with plant-based milk to encourage browning.
Use a knife to make a few small slits in the center of the pie to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and flaky.
Let the pie rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.3 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1465 mg | 113% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2859 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
