Low Carb Beef and Mushroom Pie
Indulge in the hearty comfort of this Low Carb Beef and Mushroom Pie, a deliciously satisfying dish that fits perfectly into a keto or low-carb lifestyle. Packed with savory ground beef, tender button mushrooms, and a rich tomato-infused sauce, this pie offers a depth of flavor that feels indulgent yet guilt-free. The gluten-free crust, made from almond and coconut flours combined with psyllium husk powder, bakes to perfection with a golden, flaky texture. A touch of xanthan gum ensures the filling is thick and luscious, while the buttery crust provides a buttery and crumbly counterpoint. Whether you're meal prepping or enjoying a cozy family dinner, this nutrient-dense recipe delivers all the comfort of traditional beef pie without the carbs—you’ll want to savor every bite! Perfect for anyone seeking wholesome, low-carb comfort food that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 250 grams button mushrooms, sliced
- 2 tablespoons tomato paste
- 200 milliliters beef stock
- 1 tablespoon worcestershire sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon xanthan gum
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- 50 grams butter, melted
- 1 large egg
- 1 large egg yolk, for brushing
Instructions
Preheat the oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
Stir in the sliced mushrooms and cook until they soften, about 3-4 minutes.
Mix in the tomato paste, beef stock, Worcestershire sauce, salt, and black pepper. Let the mixture simmer for 10 minutes.
Sprinkle the xanthan gum over the mixture and stir well to thicken. Remove the skillet from heat and set aside.
In a mixing bowl, combine the almond flour, coconut flour, and psyllium husk powder.
Add the melted butter and egg to the flour mixture, and stir until a dough forms.
Roll out the dough between two sheets of parchment paper until it's large enough to fit your pie dish.
Gently press the dough into a 9-inch pie dish, trimming any excess from the edges.
Pour the beef and mushroom filling into the pie crust.
Beat the egg yolk and brush it over the edges of the pie crust.
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 844 mg | 282% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 22.0 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 530 mg | 41% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3062 mg | 65% | |
*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.
