Heart-Healthy Beef Mushroom Pie
Indulge in comfort food without compromising on nutrition with this Heart-Healthy Beef Mushroom Pie—a wholesome twist on a classic favorite. Crafted with lean beef stew meat and nutrient-packed vegetables like carrots, celery, and mushrooms, this savory pie is encased in a delicate whole wheat pastry crust for added fiber and richness. Simmered in a flavorful low-sodium beef broth with fragrant thyme and rosemary, this dish delivers robust taste while being mindful of heart health. Perfectly thickened with cornstarch and seasoned to perfection, each bite is a delightful balance of earthy flavors and tender textures. Whether you're impressing dinner guests or enjoying a cozy family meal, this pie is a nutritious comfort food you'll want to serve again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams lean beef stew meat
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 250 grams mushrooms, sliced
- 500 milliliters low-sodium beef broth
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 sheet whole wheat pastry dough
- 1 large egg, beaten (optional, for egg wash)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 190°C (375°F).
Heat the olive oil in a large skillet over medium heat.
Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat from the skillet and set aside.
In the same skillet, add the onions and garlic, sautéing until the onions become translucent.
Add the carrots, celery, and mushrooms to the skillet, continuing to cook for another 5 minutes until the vegetables start to soften.
Return the beef to the skillet and pour in the low-sodium beef broth.
Stir in the thyme and rosemary, bringing the mixture to a gentle simmer. Cover and let it cook for about 45 minutes or until the beef is tender.
In a small bowl, combine the cornstarch and water to form a slurry.
Add the slurry to the skillet, stirring well to thicken the stew. Let it cook for an additional 5 minutes or until the mixture has thickened to your liking.
Season with salt and freshly ground black pepper, adjusting to taste.
Transfer the beef and vegetable mixture into a pie dish.
Roll out the whole wheat pastry dough and lay it over the filling, trimming any excess dough. Press the edges to seal.
For a golden finish, brush the top of the dough with a beaten egg if desired.
Cut a few small slits in the top of the pastry to allow steam to escape.
Bake in the preheated oven for 30 minutes or until the pastry is golden brown.
Allow the pie to cool for a few minutes before serving. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 18.5 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 236 mg | 18% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3610 mg | 77% | |
*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.
