Low Carb Classic Steak Pie
Indulge in the hearty comfort of a **Low Carb Classic Steak Pie**, a savory twist on the traditional favorite that doesn’t compromise on flavor while keeping it keto-friendly! Featuring tender beef chuck simmered to perfection in a rich, herb-infused beef broth with onions, garlic, mushrooms, and colorful root vegetables, this pie is packed with wholesome goodness. The filling is encased in a golden, flaky low-carb pastry crust that beautifully complements the robust flavors within. Perfect for family dinners or special gatherings, this recipe combines the essence of classic British cuisine with a modern low-carb approach, offering all the satisfaction of a steak pie without the guilt. Ready in under three hours, this dish is the ultimate showcase of comfort food made healthier.
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Recipe Information
Ingredients
- 500 grams beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 100 grams mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 tablespoons low carb flour mix
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme, dried
- 1 prepared sheet low carb pastry crust
- 1 large egg, beaten
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the onion, garlic, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened.
Add the mushrooms and cook for another 3 minutes. Stir in the tomato paste and cook for 1 minute, then sprinkle the low carb flour mix over the vegetables and stir to combine.
Pour in the beef broth slowly, stirring constantly to prevent lumps. Return the beef to the pot, then add salt, pepper, and thyme. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
Preheat the oven to 400°F (200°C). Transfer the beef mixture to a pie dish.
Roll out the prepared low carb pastry crust and cover the pie dish. Trim the edges and crimp to seal. Cut a few slits in the pastry to allow steam to escape.
Brush the pastry with the beaten egg. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.
Allow the pie to rest for 10 minutes before serving. Enjoy your low carb classic steak pie!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 13.3 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 246 mg | 19% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2855 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.
