Heart-Healthy Beef and Mushroom Pie
Savor the comfort of a classic dish with a health-conscious twist in this Heart-Healthy Beef and Mushroom Pie. Packed with lean beef, hearty button mushrooms, and a medley of nutritious vegetables like carrots and celery, this savory pie delivers robust flavor while keeping sodium and fat in check. A rich, herb-infused filling, thickened with wholesome whole wheat flour, is tucked beneath a golden whole wheat pie crust, making it a guilt-free indulgence. Perfect for a cozy family dinner, this recipe ensures that comfort food doesn’t have to compromise on nutrition. Ready in just under two hours, it’s a satisfying, healthier alternative for pie lovers everywhere.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams lean beef stew meat
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 2 medium carrots, diced
- 2 units celery stalks, diced
- 250 grams button mushrooms, sliced
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon low-salt soy sauce
- 0.5 teaspoon pepper
- 1 teaspoon dried thyme
- 2 tablespoons whole wheat flour
- 1 tablespoon water
- 1 9-inch prepared whole wheat pie crust
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the beef stew meat in batches, browning each batch for about 5 minutes, and then transfer to a plate.
In the same pan, add the remaining tablespoon of olive oil. Sauté the onions, garlic, carrots, and celery for about 5 minutes or until softened.
Add the mushrooms and cook for an additional 5 minutes.
Return the browned beef to the pan and add the beef broth, tomato paste, soy sauce, pepper, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes or until the beef is tender.
In a small bowl, mix the whole wheat flour and water to form a slurry. Stir this into the beef mixture to thicken the sauce slightly and simmer for another 5 minutes.
Transfer the beef and mushroom filling to a 9-inch pie dish.
Cover with the whole wheat pie crust, pressing the edges to seal. Cut a few slits on the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes or until the crust is golden brown.
Let the pie cool for at least 10 minutes before serving.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 23.1 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4202 mg | 89% | |
*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.
