Low Sodium Steak and Cheese Pie
Savor the comforting flavors of a classic dish with a healthier twist in this Low Sodium Steak and Cheese Pie recipe. Perfect for those managing their salt intake, this savory pie features tender cubes of beef sirloin simmered in a rich, unsalted beef stock with soft carrots, diced onions, and aromatic garlic. Enhanced with fresh thyme and a touch of black pepper for depth, the filling is topped with melty, low-sodium cheddar cheese and encased in a flaky, no-sodium pie crust for a satisfying bite. Ideal for hearty family dinners, this easy-to-follow recipe is baked to golden perfection and ready in just over an hour. Whether you're looking for comfort food or a crowd-pleasing main dish, this low sodium pie delivers big flavor without the guilt.
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Recipe Information
Ingredients
- 500 grams Beef sirloin steak, trimmed and cubed
- 1 cup Unsalted beef stock
- 1 cup Low-sodium cheddar cheese, shredded
- 1 Yellow onion, diced
- 2 Carrots, peeled and diced
- 2 Garlic cloves, minced
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Black pepper, freshly ground
- 2 sheets No-sodium pie crust (homemade or store-bought)
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 190°C (375°F).
In a large skillet, heat the olive oil over medium-high heat. Add the cubed beef and sear for 2-3 minutes until browned on all sides. Remove the beef and set aside.
In the same skillet, add the diced onion, carrots, and garlic. Cook for 5 minutes until softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the unsalted beef stock while stirring continuously to prevent lumps. Add the thyme and black pepper.
Return the seared beef to the skillet. Lower the heat to a simmer and let the mixture cook for 15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool for 10 minutes.
Roll out one sheet of the pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Spoon the beef mixture into the pie crust, ensuring an even layer. Sprinkle the shredded low-sodium cheddar cheese evenly over the top.
Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges of the crusts together. Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Remove from the oven and let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 17.9 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1032 mg | 79% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2866 mg | 61% | |
*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.
