Low Sodium Beef and Mushroom Pie
Savor the hearty flavors of a Low Sodium Beef and Mushroom Pie, a healthier twist on a classic comfort-food favorite. This recipe features tender cubes of lean beef, earthy button mushrooms, and a medley of savory veggies like carrots, celery, and onions, all simmered together in a rich, low-sodium beef broth seasoned with fresh herbs including thyme and rosemary. Encased in a golden, flaky homemade or store-bought pie crust, this dish ensures mouthwatering indulgence with reduced sodium content, perfect for those mindful of their dietary needs. The use of a cornstarch slurry to thicken the filling creates a luscious texture, while an egg wash adds a beautifully browned finish to the crust. Ready in just over two hours, this nutrient-packed pie makes a satisfying dinner option for up to six servings, ideal for family dinners or cozy nights in.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1 medium carrot, diced
- 1 large celery stalk, diced
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 each pie crust, homemade or store-bought
- 1 each egg, beaten
- 1 tablespoon cold water (for egg wash)
Instructions
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef cubes until browned on all sides. Remove the beef and set aside.
In the same pot, add the remaining olive oil. Saute the chopped onion until translucent, about 5 minutes.
Add the minced garlic, sliced mushrooms, diced carrot, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Return the beef to the pot. Add the low-sodium beef broth, tomato paste, thyme, rosemary, black pepper, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the beef is tender.
In a small bowl, mix cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the filling to thicken, cooking for an additional 5 minutes.
Preheat your oven to 375°F (190°C).
Roll out your pie crust and fit it into a 9-inch pie dish. Pour the beef and mushroom mixture into the crust.
Cover the pie with another crust, crimp the edges to seal, and cut slits in the top for steam to escape.
In a small bowl, mix the beaten egg with 1 tablespoon of cold water. Brush this egg wash over the top crust.
Place the pie on a baking sheet and bake in the preheated oven for 30-35 minutes, until the crust is golden brown.
Let the pie cool for 10 minutes before serving.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 23.7 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 288 mg | 22% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3856 mg | 82% | |
*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.
