Low Sodium Classic Steak Pie
Dive into hearty comfort food without the extra salt with this **Low Sodium Classic Steak Pie**—a healthier twist on a timeless favorite. Tender chunks of beef chuck are slow-simmered with a medley of aromatic vegetables, including carrots, celery, and onions, in a flavorful low-sodium broth. A hint of garlic, thyme, and optional red wine boosts the richness of the stew, while frozen peas add a pop of sweetness. All encased in golden, flaky puff pastry, this dish is as satisfying as it is wholesome. Perfect for family dinners, the recipe swaps traditional sodium-heavy ingredients without skimping on taste, making it the ideal choice for those seeking a heart-healthy yet indulgent meal. Serve it with a side of roasted vegetables or a light salad for a complete, memorable dining experience.
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Recipe Information
Ingredients
- 500 grams Beef chuck, diced
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 medium Carrot, diced
- 2 Celery stalk, diced
- 2 Garlic cloves, minced
- 500 milliliters Low sodium beef broth
- 125 milliliters Red wine (optional)
- 1 tablespoon Tomato paste
- 1 teaspoon Thyme, dried
- 2 Bay leaves
- 0.5 teaspoon Black pepper
- 100 grams Peas, frozen
- 1 sheet Ready-made puff pastry
- 1 Egg, beaten
Instructions
Preheat your oven to 200°C (392°F).
In a large pot, heat the olive oil over medium heat. Add the diced beef and brown it on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Return the beef to the pot and add the low sodium beef broth, red wine (if using), and tomato paste. Stir well to combine.
Add the dried thyme, bay leaves, and black pepper. Stir and bring to a simmer.
Reduce the heat to low, cover the pot, and let the mixture simmer for about 1.5 hours, or until the beef is tender, stirring occasionally.
Once the beef is tender, stir in the frozen peas and let them cook in the stew for an additional 5 minutes.
Transfer the beef stew into an oven-proof pie dish.
Roll out the puff pastry and cover the pie dish, trimming any excess. Press the edges to seal and create small slits on the top to allow steam to escape.
Brush the puff pastry with the beaten egg to give it a glossy finish.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.4 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 328 mg | 25% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3617 mg | 77% | |
*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.
