Paleo Beef Mushroom Pie
Indulge in the hearty, comforting flavors of a **Paleo Beef Mushroom Pie**, a wholesome and satisfying twist on a classic comfort food. This grain-free recipe features tender, perfectly seasoned beef chuck paired with earthy mushrooms, sweet carrots, and aromatic herbs simmered together in a rich, savory broth. Encased in a flaky paleo-friendly crust made with almond and coconut flour, this dish is entirely gluten-free and dairy-free, making it ideal for those adhering to a paleo lifestyle or seeking health-conscious meal options. With its golden crust and deeply flavorful filling, this pie is perfect for cozy family dinners or meal prep. Serve warm and watch this homestyle favorite bring smiles to the table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces button mushrooms, sliced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 2 cups almond flour
- 1 quarter cup coconut flour
- 1 egg
- 1 third cup cold coconut oil or ghee, solid
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons water
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the beef chunks, season with salt and pepper, and brown evenly. Remove to a plate and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant, about 2 minutes.
Add the sliced mushrooms, carrots, and celery to the skillet. Cook until the vegetables begin to soften, about 5 minutes.
Stir in the tomato paste, then pour in the beef broth. Add the bay leaves and thyme. Return the beef to the skillet and bring the mixture to a simmer for 10-15 minutes. Remove from heat and let it cool slightly.
For the crust, in a large bowl, combine almond flour, coconut flour, and salt. Cut in the solid coconut oil or ghee until the mixture resembles coarse crumbs.
Add the egg and cold water to the flour mixture and mix until a dough forms. If necessary, add more water, one teaspoon at a time to achieve a workable dough.
Divide the dough into two; use one part to line the bottom of a pie dish. Press the dough evenly along the bottom and sides.
Pour the beef and mushroom mixture into the crust-lined pie dish, removing the bay leaves.
Roll out the remaining dough between two sheets of parchment paper and place it over the filling. Seal the edges and make a few slits on top to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
5354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.1 g | 614% | |
| Saturated Fat | 269.8 g | 1349% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 4014 mg | 175% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 38.9 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 677 mg | 52% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4281 mg | 91% | |
*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.
