Meat Crust Pie
Experience comfort food with a creative twist in this irresistible Meat Crust Pie! Swapping a traditional pastry crust for a flavorful blend of ground beef and pork, this low-carb dinner centerpiece is packed with hearty goodness. A savory filling of sautéed vegetables—including carrots, celery, mushrooms, and spinach—is layered inside the meaty shell, then topped with melted mozzarella for a cheesy finish. Seasoned with Italian herbs, garlic, and a touch of tomato paste, every bite is bursting with rich, satisfying flavor. Perfect for weeknight dinners or family gatherings, this protein-packed, grain-free pie bakes to perfection in just under an hour. Serve it warm with a fresh salad for a meal that’s as delicious as it is unique. Keywords: meat crust pie, low-carb dinner, protein-packed recipe, grain-free pie.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 2 large Eggs
- 100 g Breadcrumbs
- 1 medium, finely diced Onion
- 2 cloves, minced Garlic
- 1 tbsp Olive oil
- 1 medium, diced Carrot
- 1 stalk, diced Celery
- 100 g, chopped Mushrooms
- 150 g, fresh Spinach
- 150 g Shredded mozzarella cheese
- 2 tbsp Tomato paste
- 1 tsp Dried Italian seasoning
- 1.5 tsp Salt
- 1 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine ground beef, ground pork, 1 egg, breadcrumbs, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix thoroughly until well combined. This will form your meat crust.
Grease a 9-inch pie dish with olive oil. Press the meat mixture evenly across the bottom and up the sides of the dish to form a crust. Set aside.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the garlic, carrot, celery, and mushrooms, and cook for another 5-7 minutes until softened.
Stir in the tomato paste, dried Italian seasoning, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
In a small bowl, beat the remaining egg and set aside. Layer the cooked vegetable mixture evenly inside the meat crust. Top with fresh spinach, followed by shredded mozzarella cheese.
Brush the exposed meat crust edges with the beaten egg to help it brown nicely during baking.
Bake the pie in the preheated oven for 40-45 minutes or until the meat crust is cooked through and the cheese is melted and bubbly.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 395 mg | 30% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 965 mg | 21% | |
*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.
