Low Sodium Beef Mushroom Pie
Savor the comforting flavors of a hearty **Low Sodium Beef Mushroom Pie**, a lighter twist on a classic favorite that's big on taste but easy on the salt. Tender chunks of lean beef stew meat and earthy mushrooms come together with a medley of fresh vegetables—including carrots, celery, and potatoes—in a rich, herb-infused gravy. Made with unsalted beef broth, low sodium Worcestershire sauce, and a fragrant blend of thyme and rosemary, this savory pie proves that health-conscious cooking can be downright delicious. Encased in a flaky golden crust and topped with fresh parsley for a burst of freshness, this wholesome pie is perfect for a family dinner or a cozy gathering. With just 30 minutes of prep and a total cook time under two hours, it’s an ideal balance of nutritious ingredients and indulgent flavor.
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Recipe Information
Ingredients
- 1 pound lean beef stew meat
- 2 tablespoons olive oil
- 2 cups unsalted beef broth
- 8 ounces mushrooms
- 1 medium onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 celery stalks
- 2 medium potatoes
- 3 tablespoons all-purpose flour
- 1 tablespoon low sodium Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 1 package pie crust dough
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut beef stew meat into small bite-sized cubes. Season lightly with black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes. Remove and set aside.
In the same skillet, add another tablespoon of olive oil and sauté the diced onion and minced garlic cloves until translucent and fragrant, about 5 minutes.
Add sliced mushrooms, diced carrots, diced celery, and diced potatoes to the onion mixture and cook until vegetables are beginning to soften, about 10 minutes.
Return the beef to the skillet and sprinkle the flour over the top. Stir well to coat the beef and vegetables evenly with the flour.
Gradually stir in the unsalted beef broth, ensuring no lumps form from the flour. Cook until the mixture begins to thicken.
Add the low sodium Worcestershire sauce, dried thyme, dried rosemary, and stir well to combine. Let simmer on low heat for 10 minutes.
Stir in unsalted butter until melted, then remove from heat and stir in chopped fresh parsley.
Roll out the pie crust dough and line the bottom of a pie dish with one crust. Spoon the beef and mushroom filling into the pie crust.
Cover with the second half of the dough, sealing the edges. Cut small slits in the top to allow steam to escape.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 30 minutes or until the crust is golden brown.
Let the pie sit for 10 minutes before serving to allow the filling to set. Serve hot.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 28.3 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5826 mg | 124% | |
*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.
