Low Carb Classic Steak and Kidney Pie
Transform a traditional British favorite into a guilt-free indulgence with this **Low Carb Classic Steak and Kidney Pie**. Perfectly crafted for keto and low-carb enthusiasts, this recipe swaps out traditional flour for nutrient-dense almond and coconut flours, creating a rich and buttery crust without the carbs. The filling combines tender beef chuck steak, earthy lamb kidney, and juicy button mushrooms simmered in a flavorful broth seasoned with garlic, onion, Worcestershire sauce, and a hint of cayenne for extra depth. Thickened with xanthan gum and spiced perfectly, this hearty pie is baked to golden perfection and offers all the comforting flavors of a pub classic while keeping your macros in check. Each bite is a savory masterpiece that’s satisfying yet wholesome, making it ideal for dinner parties, meal prep, or a cozy family meal.
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Recipe Information
Ingredients
- 500 grams Beef chuck steak, cubed
- 250 grams Lamb kidney, cleaned and diced
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 200 grams Button mushrooms, sliced
- 500 milliliters Beef broth
- 2 tablespoons Coconut flour
- 1 tablespoon Coconut aminos
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Xanthan gum
- 200 grams Almond flour
- 100 grams Butter, softened
- 1 large Egg
- 0.25 teaspoon Cayenne pepper
Instructions
Preheat the oven to 180°C (350°F).
In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and lamb kidney. Cook until browned on all sides. Remove from skillet and set aside.
In the same skillet, add the onion and garlic. Sauté for 3-4 minutes until the onion is translucent.
Add the mushrooms to the skillet and cook for an additional 5 minutes until they soften.
Return the beef and kidneys to the skillet. Sprinkle with coconut flour and stir to coat.
Pour in the beef broth, coconut aminos, and Worcestershire sauce. Add salt, black pepper, and cayenne pepper. Stir well.
Bring the mixture to a simmer and cover. Let it cook for about 45 minutes, stirring occasionally, until the meat is tender.
Stir in the xanthan gum until the sauce thickens slightly. Remove from heat and set aside.
In a mixing bowl, combine almond flour and butter. Mix until it resembles breadcrumbs.
Add the egg to the almond flour mixture and mix until a dough forms.
Roll out the dough between two sheets of parchment paper until it is large enough to cover the top of your pie dish.
Transfer the beef and kidney filling into a pie dish and place the rolled-out dough on top.
Trim any excess dough and press the edges firmly to seal.
Make a few small slits on the top crust to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.9 g | 423% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1630 mg | 543% | |
| Sodium | 6149 mg | 267% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 22.0 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 649 mg | 50% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 3376 mg | 72% | |
*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.
