Low Sodium Mince and Cheese Pie
Satisfy your pie cravings without compromising on health with this flavorful Low Sodium Mince and Cheese Pie. Crafted with lean minced beef, grated vegetables, and a savory blend of low sodium ingredients, this recipe is perfect for those seeking a heart-healthy twist on the classic comfort food. The filling is enriched with a hint of garlic, a reduction of low sodium beef broth, and a touch of Worcestershire sauce for deep flavor, while gooey low sodium cheddar adds the perfect cheesy finish. Encased in a ready-made low sodium pie crust and baked to golden perfection, this pie is simple to prepare and ensures lower sodium without sacrificing taste. Ideal for family dinners or casual gatherings, it pairs beautifully with a side salad or steamed greens for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Lean minced beef
- 1 large Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Carrot, grated
- 1 medium Zucchini, grated
- 1 cup Low sodium beef broth
- 2 tablespoons Tomato paste, no added salt
- 1 tablespoon Worcestershire sauce, low sodium
- 0.5 teaspoon Black pepper
- 1 teaspoon Unflavored gelatin
- 2 tablespoons Water
- 2 Ready-made low sodium pie crusts
- 100 grams Cheddar cheese, low sodium, grated
- 1 Egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes.
Add the minced beef to the skillet, cook until browned, breaking it up with a wooden spoon.
Stir in the grated carrot and zucchini, and cook for another 2-3 minutes.
Pour in the low sodium beef broth, no added salt tomato paste, and Worcestershire sauce.
Season with black pepper and mix well.
Reduce the heat to low, and let it simmer for 10-15 minutes until the mixture is slightly thickened.
While the filling simmers, dissolve the gelatin in 2 tablespoons of water and let it bloom for 5 minutes.
Stir the gelatin into the mince mixture until well combined, then remove from heat and let it cool slightly.
Place one of the pie crusts into a 9-inch pie dish, ensuring it covers the bottom and sides.
Pour the slightly cooled mince mixture into the pie crust.
Sprinkle the grated low sodium cheddar cheese over the top of the mince filling evenly.
Cover with the second pie crust, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
Brush the top of the pie with the beaten egg for a golden finish.
Place the pie dish on a baking tray and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.4 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 970 mg | 75% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3244 mg | 69% | |
*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.
