Low Sodium Hearty Meat Pie
Savor the comforting flavors of a classic dish with our Low Sodium Hearty Meat Pie—a deliciously wholesome twist on a traditional favorite. Made with lean ground beef, aromatic herbs like thyme and rosemary, and a medley of fresh vegetables, this pie boasts a rich and flavorful filling without relying on excess salt. The tender and flaky puff pastry crust encases a savory mixture thickened with unsalted beef broth and tomato paste, making every bite a satisfying experience. Perfect for family dinners, this low sodium meat pie is both heartwarming and heart-healthy. Ready in just 80 minutes, it’s an easy, crowd-pleasing meal that doesn’t compromise on taste or nutrition.
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Recipe Information
Ingredients
- 500 grams Lean ground beef
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 200 grams, sliced Mushrooms
- 1 cup Unsalted beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon, chopped Fresh rosemary
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon All-purpose flour
- 2 sheets Frozen puff pastry sheets
- 1 for egg wash Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, add olive oil. Once hot, add chopped onion and sauté for about 3-4 minutes until soft.
Add garlic, carrots, celery, and mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally, until vegetables are starting to soften.
Increase the heat to medium-high and add the lean ground beef. Cook until browned, breaking up the meat with a spoon, about 5 minutes.
Stir in the flour, making sure it evenly coats the meat and vegetables.
Add the unsalted beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and black pepper. Stir to combine and let the mixture simmer for 10 minutes until it thickens. Remove from heat and let it cool slightly.
Roll out the puff pastry sheets on a floured surface. Line the bottom of a pie dish with one pastry sheet. Trim the excess, leaving enough to crimp the edges later.
Pour the meat filling into the pie crust.
Cover the pie with the second sheet of puff pastry. Trim and crimp the edges to seal the pie. Cut several small slits on top of the pastry to allow steam to escape.
In a small bowl, beat the egg with one tablespoon of water to make the egg wash. Brush over the top of the pie crust.
Place the pie in the preheated oven and bake for about 30-35 minutes, or until the pastry is golden brown.
Let the pie cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 34.6 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 361 mg | 28% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3474 mg | 74% | |
*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.
