Low Sodium Homemade Steak Pie
Savor the comforting flavors of a hearty classic with this Low Sodium Homemade Steak Pie, crafted for those seeking a delicious yet health-conscious alternative. Tender chunks of beef chuck are simmered with a medley of aromatic vegetables, fresh herbs, and a rich, low-sodium beef broth, creating a filling that's both flavorful and wholesome. Encased in a flaky, golden puff pastry, this pie boasts all the indulgence of traditional steak pie without the excess salt, making it perfect for heart-healthy diets. The recipe blends simple techniques, from browning the beef to creating a velvety sauce with a flour slurry, ensuring a satisfying homemade meal that’s as nourishing as it is decadent. Serve this savory pie fresh from the oven for a cozy dinner that will impress both family and guests alike.
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Recipe Information
Ingredients
- 600 grams Beef chuck, cubed
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 2 medium Carrots, diced
- 2 stalks Celery stalks, sliced
- 3 cloves Garlic cloves, minced
- 500 milliliters Low-sodium beef broth
- 1 tablespoon Worcestershire sauce, reduced sodium
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 4 tablespoons Cold water
- 2 sheets Frozen puff pastry sheets, thawed
- 1 large Egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
In a large pot, heat the olive oil over medium heat. Add the beef cubes and sear them on all sides until browned, about 5 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they start to soften, approximately 5-7 minutes.
Return the beef to the pot and stir in the low-sodium beef broth and Worcestershire sauce. Add the bay leaf, thyme, and black pepper. Bring the mixture to a gentle simmer.
In a small bowl, mix the flour with cold water to create a smooth slurry. Stir the slurry into the beef mixture to thicken the sauce.
Cover and allow the mixture to simmer gently for 1 hour, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Remove the bay leaf and transfer the beef mixture to a deep pie dish or casserole dish.
Roll out the puff pastry sheets to fit over the pie dish. Place one sheet over the filling, cutting any excess. If desired, use the excess to create decorative patterns on the pie top.
Brush the beaten egg over the pastry to give it a golden finish when baked.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden.
Allow the pie to cool for a few minutes before serving. Enjoy your flavorful, low-sodium steak pie!
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 17.8 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 257 mg | 20% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2911 mg | 62% | |
*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.
