Low Carb Hearty Meat Pie
Indulge in a comforting classic with a healthy twist with this **Low Carb Hearty Meat Pie**, a satisfying dish loaded with flavor-packed ingredients and a flaky, keto-friendly crust. This recipe features a savory beef filling enriched with tender vegetables like mushrooms, celery, and carrots, simmered in a rich broth seasoned with thyme and Worcestershire sauce. The almond and coconut flour crust perfectly complements the hearty filling, offering a delightful nutty flavor and crisp texture that’s both low-carb and gluten-free. Ready in just under 90 minutes, this wholesome meat pie is ideal for family dinners or meal prepping, and it serves up hearty goodness in every bite. Whether you're following a low-carb or keto lifestyle, this meat pie is sure to become a new favorite comfort food!
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Recipe Information
Ingredients
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 2 minced garlic cloves
- 2 chopped celery stalks
- 1 small, chopped carrot
- 150 grams, sliced mushrooms
- 2 tablespoons tomato paste
- 250 milliliters beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 200 grams almond flour
- 50 grams coconut flour
- 1 teaspoon baking powder
- 1 large, beaten egg
- 100 grams, melted butter
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Cook until browned all over, approximately 6-8 minutes.
Stir in the chopped celery, carrot, and sliced mushrooms. Cook for another 5 minutes until they begin to soften.
Mix in the tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a simmer and let it reduce for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
While the meat filling is cooling, prepare the low-carb crust. In a large mixing bowl, combine almond flour, coconut flour, and baking powder.
Add in the beaten egg and melted butter, mixing until a dough forms.
Press two-thirds of the dough evenly into the bottom and up the sides of a 9-inch pie pan.
Fill the crust with the cooled meat filling, spreading it out evenly.
Using a rolling pin, roll out the remaining third of the dough between two sheets of parchment paper to form the top crust.
Carefully place the top crust over the filling, trimming any excess dough, and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the pie cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.7 g | 412% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 808 mg | 270% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 38.4 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 836 mg | 64% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4495 mg | 96% | |
*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.
