Low Carb Steak and Ale Pie
Indulge in the rich, comforting flavors of this Low Carb Steak and Ale Pie—a hearty twist on a classic dish crafted to fit low-carb lifestyles without sacrificing taste. Tender chunks of beef chuck steak are slow-simmered in a savory blend of low-carb ale, beef stock, and Worcestershire sauce, accompanied by a medley of vegetables like carrots, celery, mushrooms, and onions. A thick almond and coconut flour crust adds a delightfully crisp topping to this pie, making it the perfect guilt-free comfort food. Ideal for keto and low-carb enthusiasts, this recipe transforms traditional steak and ale pie into a healthier version that’s every bit as satisfying. With just a bit of prep and a cozy bake, this dish is perfect for family dinners or meal prepping, sealing bold flavors and golden perfection into each slice.
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Recipe Information
Ingredients
- 500 grams Beef chuck steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, diced
- 2 Garlic cloves, minced
- 2 small Carrots, diced
- 2 Celery stalks, diced
- 150 grams Mushrooms, sliced
- 250 milliliters Low-carb ale or dark beer
- 300 milliliters Beef stock
- 1 tablespoon Tomato paste
- 1 tablespoon Worcestershire sauce
- 200 grams Almond flour
- 20 grams Coconut flour
- 1 large Egg
- 2 tablespoons Heavy cream
- 0.25 teaspoon Xanthan gum
Instructions
Season the beef chuck steak with salt and pepper.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the beef on all sides until browned, then remove it from the pot and set it aside.
Add the remaining olive oil and butter to the pot. Sauté the diced onion, minced garlic, carrots, celery, and mushrooms until softened, about 5-7 minutes.
Return the beef to the pot. Pour in the low-carb ale and scrape the bottom of the pot to deglaze.
Add the beef stock, tomato paste, Worcestershire sauce, and xanthan gum. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and let the mixture simmer for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Meanwhile, prepare the almond flour crust. In a mixing bowl, combine almond flour, coconut flour, and a pinch of salt.
Add the egg and heavy cream to the dry ingredients and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Preheat the oven to 180°C (356°F).
Once the filling is cooked, transfer it to a deep pie dish.
Roll out the almond flour dough between two sheets of parchment paper to create the pie crust. Carefully place the crust over the filling, trimming as needed.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Allow the pie to cool slightly before serving. Enjoy your low-carb steak and ale pie!
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 4411 mg | 192% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 27.8 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 721 mg | 55% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3572 mg | 76% | |
*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.
