Low Carb Classic Meat Pie
Indulge in the comforting flavors of a **Low Carb Classic Meat Pie**, a recipe that combines hearty, savory fillings with a tender, grain-free crust. Crafted with a rich almond and coconut flour pastry, this low-carb delight is packed with seasoned ground beef, sautéed onions, garlic, and mushrooms simmered in a flavorful blend of beef broth, tomato paste, and Worcestershire sauce. Topped with a golden layer of melted cheddar cheese and baked to perfection, this pie is a satisfying alternative for those following a low-carb or keto lifestyle. Ready in just over an hour, it’s perfect for weeknight dinners or meal prepping. Serve it warm with a crisp side salad for a wholesome, satisfying meal that’s as delicious as it is nutritious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Unsalted butter
- 3 large Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Mushrooms, finely chopped
- 0.5 cup Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Olive oil
- 1 cup Cheddar cheese, shredded
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine almond flour, coconut flour, and salt. Mix well.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use your hands or a pastry cutter to blend the butter into the flour until it resembles coarse crumbs.
Beat 1 egg and add it to the flour mixture. Mix until a dough forms. If needed, you can add a tablespoon of cold water to bring the dough together.
Roll out the dough between two sheets of parchment paper until it is large enough to fit into a 9-inch pie pan. Remove the top sheet and transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess.
In a skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, cooking until the onion becomes translucent.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon.
Add the chopped mushrooms to the beef and continue cooking until they are soft.
Stir in the beef broth, tomato paste, and Worcestershire sauce. Season with salt and ground black pepper. Let it simmer for 10 minutes to thicken slightly.
Remove the skillet from heat, let the filling cool slightly, and then spread it evenly in the prepared pie crust.
Beat the remaining 2 eggs in a bowl and pour over the meat filling.
Top with shredded cheddar cheese.
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and set.
Remove from the oven and let it cool for a few minutes before slicing and serving warm.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.2 g | 395% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 24.3 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1437 mg | 111% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2978 mg | 63% | |
*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.
