Keto Classic Steak and Kidney Pie
Indulge in the comforting flavors of a hearty British classic with this Keto Classic Steak and Kidney Pie, reimagined to fit your low-carb lifestyle. Tender beef steak and savory lamb kidneys are slow-simmered in a rich, velvety sauce infused with beef broth, garlic, onions, and Worcestershire sauce for a deeply satisfying filling. The star of this dish is the keto-friendly pastry crust, made from almond flour, butter, cream cheese, and a touch of xanthan gum for a perfectly golden low-carb topping. With just 30 minutes of prep and an irresistible aroma throughout your kitchen, this keto pie is a flavorful and wholesome dish that makes the ultimate comfort food, all while staying true to your diet goals. Perfect for a hearty family dinner, this savory pie is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams Beef steak
- 250 grams Lamb kidneys
- 100 grams Butter
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 units Garlic cloves
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Xanthan gum
- 200 grams Almond flour
- 1 large Egg
- 50 grams Cream cheese
Instructions
Preheat the oven to 180°C (350°F).
Cut the beef steak and kidneys into bite-sized pieces, trimming any excess fat or sinew from the kidneys.
Finely chop the onion and mince the garlic.
In a large pan, heat the olive oil over medium-high heat. Add the beef pieces and sauté until browned. Remove the beef and set aside.
In the same pan, melt 30 grams of butter. Add the onions and garlic, sautéing until softened.
Return the beef to the pan, add the kidneys, and stir in the beef broth and Worcestershire sauce. Season with salt and black pepper.
Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the meat is tender.
Sprinkle the xanthan gum over the simmering mixture, stirring continuously until the sauce thickens.
For the pastry crust, combine almond flour, remaining butter, cream cheese, and the egg in a food processor. Blend until a dough forms.
Lay parchment paper on a surface and roll out the dough to fit your pie dish, approximately 1/4-inch thick.
Fill the pie dish with the meat mixture and cover it with the rolled pastry, trimming any excess around the edges.
Bake for 30-40 minutes, or until the crust is golden brown.
Allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.8 g | 436% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1798 mg | 599% | |
| Sodium | 4898 mg | 213% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 18.4 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 714 mg | 55% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 2870 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.
