Low Carb Beef Mushroom Pie
Indulge in the comforting flavors of this Low Carb Beef Mushroom Pie, a delicious twist on a classic comfort food, perfect for keto or low-carb lifestyles. Featuring a hearty filling of savory ground beef, tender mushrooms, sautéed onions, and aromatic thyme, this pie is elevated by its unique cauliflower crust made with shredded cheddar cheese and eggs for a rich, golden base. With just 20 minutes of prep time and an irresistibly fragrant bake, this recipe offers a wholesome, gluten-free alternative to traditional pies without sacrificing flavor. Serve it warm for a satisfying dinner that’s as nourishing as it is delicious—perfect for the whole family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Button mushrooms
- 500 g Cauliflower florets
- 1 medium Onion
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 2 large Eggs
- 100 g Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 tablespoon Butter
Instructions
Preheat your oven to 190°C (375°F).
Cut the cauliflower into small florets and steam them until tender, about 10 minutes. Drain well and allow them to cool slightly.
In a food processor, pulse the cauliflower until it has a rice-like texture. Transfer to a large bowl.
Add the eggs, cheddar cheese, and a pinch of salt to the cauliflower and mix well. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Finely chop the onion and garlic. Slice the mushrooms.
In the same skillet, add the remaining tablespoon of olive oil and butter. Add the onions and garlic, sauté until the onion becomes translucent, about 4 minutes.
Add the mushrooms to the skillet and cook until they are browned and tender, about 5 minutes.
Return the cooked beef to the skillet. Add the salt, black pepper, and dried thyme. Stir to combine the mixture well.
Grease a pie dish with a little butter or olive oil. Press the cauliflower mixture into the bottom and up the sides of the dish to form a crust.
Spread the beef and mushroom filling over the cauliflower crust evenly.
Bake the pie in the preheated oven for 30-35 minutes, or until the top is golden brown and the crust is set.
Let the pie rest for a few minutes before slicing. Serve warm and enjoy your low carb beef mushroom pie.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.0 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 990 mg | 76% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3924 mg | 83% | |
*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.
