Low Sodium Classic Meat Pie
Savor the hearty, comforting flavors of this Low Sodium Classic Meat Pie, a healthier spin on a timeless favorite. Packed with lean ground beef, aromatic vegetables, and a rich blend of spices, this recipe offers all the warmth and satisfaction of traditional meat pie without the excess salt. The filling, simmered in low-sodium beef broth and enriched with a touch of Worcestershire sauce and thyme, is encased in flaky, golden puff pastry for the perfect bite. Ready in just over an hour, it’s an ideal dish for family dinners or special gatherings. Serve this wholesome, reduced-sodium delight with a side of fresh greens for a balanced meal that’s both delicious and heart-healthy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (lean)
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 puff pastry sheets (thawed)
- 1 egg
- 1 tablespoon water
Instructions
Preheat the oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the garlic and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it up with a spoon, until the beef is fully browned, about 6-8 minutes.
Reduce the heat to medium and stir in the tomato paste, coating the beef and vegetables. Cook for 2 minutes.
Pour in the low sodium beef broth and Worcestershire sauce. Stir in the dried thyme and black pepper. Bring the mixture to a simmer and cook for 8-10 minutes until the liquid reduces slightly.
Mix in the frozen peas and remove the skillet from the heat. Allow the filling to cool slightly.
Roll out one puff pastry sheet and use it to line the bottom of a 9-inch pie dish, trimming any excess.
Spread the meat filling evenly over the bottom pastry, then cover with the second puff pastry sheet, trimming and crimping the edges to seal.
Cut a few small slits on the top pastry to allow steam to escape.
Beat the egg with the tablespoon of water in a small bowl and brush the egg wash over the pastry.
Place the pie on the middle oven rack and bake for about 30-35 minutes, or until the top is golden brown.
Let the pie cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 20.3 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 279 mg | 21% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3072 mg | 65% | |
*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.
