Low Sodium Steak and Ale Pie
Indulge in the hearty flavors of the traditional British classic with this Low Sodium Steak and Ale Pie, reimagined for a health-conscious twist. This recipe combines tender chunks of beef chuck simmered to perfection in a savory blend of unsalted beef broth and low sodium ale, alongside a colorful medley of carrots, celery, onions, and red potatoes. Fresh herbs like thyme and rosemary, paired with aromatic garlic and a touch of unsalted tomato paste, lend robust depth to the filling. Topped with flaky, low sodium puff pastry and brushed with beaten egg for a golden, crispy finish, this comforting pie is perfect for creating a satisfying meal without compromising on flavor. With only 30 minutes of prep and an easy-to-follow method, it's an excellent choice for anyone seeking reduced sodium recipes packed with soul-soothing goodness.
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Recipe Information
Ingredients
- 1 lb Beef chuck, diced into 1-inch cubes
- 2 cups Unsalted beef broth
- 1 cup Low sodium ale or beer
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 3 medium Red potatoes, diced
- 1 tbsp Tomato paste, unsalted
- 2 tbsp Olive oil
- 2 tbsp All-purpose flour
- 1 tsp Fresh thyme, chopped
- 1 tsp Fresh rosemary, chopped
- 1 Bay leaf
- Black pepper, freshly ground (to taste)
- 1 sheet Low sodium puff pastry
- 1 Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Season the beef chuck lightly with black pepper, then sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil, then sauté the onions, carrots, and celery until softened, about 5-7 minutes.
Add the garlic and cook for an additional minute.
Stir in the tomato paste and cook for another 1-2 minutes to incorporate the flavors.
Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the low sodium ale, scraping the bottom of the pot to deglaze any bits stuck to the surface.
Add the unsalted beef broth, diced potatoes, thyme, rosemary, and bay leaf. Return the browned beef to the pot and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1.5 hours, stirring occasionally, until the beef is tender and the gravy has thickened.
Discard the bay leaf and adjust the seasoning if needed with additional black pepper.
Transfer the stew into an oven-safe pie dish, filling it to just below the rim.
Roll out the low sodium puff pastry sheet and place it over the pie dish, trimming any excess dough and pressing the edges firmly to seal.
Brush the top of the pastry with the beaten egg to encourage browning.
Cut a few small slits in the pastry to allow steam to escape during baking.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Remove from the oven and let the pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 25.9 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 332 mg | 26% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4598 mg | 98% | |
*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.
