Paleo Beef and Mushroom Pie
Indulge in the hearty, wholesome goodness of this Paleo Beef and Mushroom Pie, a comforting classic reimagined with clean, grain-free ingredients. Tender chunks of grass-fed beef stew meat are simmered with earthy mushrooms, sweet carrots, and fragrant herbs in a rich, savory gravy, then baked to perfection beneath a golden almond and tapioca flour crust. This paleo-friendly recipe is dairy-free and gluten-free, making it ideal for those adhering to a clean eating lifestyle without compromising on flavor. Perfect as a cozy family dinner, this pie is completed with the option to add a pop of sweetness from frozen peas. With its nourishing ingredients and unbeatable taste, this dish is sure to become a new favorite in your healthy recipe collection.
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Recipe Information
Ingredients
- 3 tablespoons coconut oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 pound grass-fed beef stew meat
- 2 medium, sliced carrots
- 8 ounces, sliced button mushrooms
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups almond flour
- 0.5 cup tapioca flour
- 1 large egg
- 0.25 cup coconut milk
- 0.5 cup (optional) frozen peas
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.
Add the beef stew meat to the skillet and brown on all sides.
Add the sliced carrots, mushrooms, beef broth, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Stir well to combine.
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 30 minutes until the beef is cooked through and tender.
While the filling is cooking, prepare the pie crust. In a medium bowl, combine almond flour and tapioca flour.
In a small bowl, beat the egg with coconut milk, then add this mixture to the dry ingredients. Mix until a dough forms.
Grease a 9-inch pie pan with the remaining tablespoon of coconut oil.
Press about 2/3 of the dough into the bottom and sides of the pie pan to form the bottom crust.
If using peas, stir them into the beef and mushroom mixture. Pour the filling into the prepared crust.
Roll out the remaining dough between two sheets of parchment paper to form the top crust. Place it over the filling, sealing the edges by pressing them lightly.
Cut a few slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 35-40 minutes, until the crust is golden brown.
Remove the pie from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
3259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 3783 mg | 164% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 42.0 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 662 mg | 51% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3818 mg | 81% | |
*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.
