Paleo Steak and Ale Pie
Indulge in the comforting flavors of a classic pub dish with a healthy twist in this Paleo Steak and Ale Pie. Perfectly browned beef stew meat is simmered with hearty vegetables like carrots, celery, and mushrooms in a rich, savory broth enhanced by a Paleo ale substitute, such as kombucha or homemade ginger beer. The filling is encased in a golden, grain-free crust made from almond and tapioca flour, keeping it entirely gluten-free and dairy-free while delivering the flaky texture you crave. With a prep time of just 25 minutes and a satisfying 90-minute cook, this dish makes the perfect family meal for those following a Paleo lifestyle. Experience robust flavors, wholesome ingredients, and the ultimate comfort food in every bite!
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 2 medium, chopped Carrots
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 1 cup, sliced Button mushrooms
- 2 tablespoons Arrowroot starch
- 1.5 cups Beef broth
- 2 tablespoons Coconut aminos
- 1 cup Paleo ale substitute (kombucha or homemade ginger beer)
- 1 teaspoon Thyme
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 cups Almond flour
- 0.5 cup Tapioca flour
- 1 large Egg
- 0.25 cup Ghee
- 3 tablespoons Cold water
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or Dutch oven, heat 1 tablespoon of coconut oil over medium-high heat. Brown the beef stew meat in batches to avoid overcrowding the pan. Remove and set aside.
Add the remaining 1 tablespoon of coconut oil to the pan. Sauté the onions, carrots, celery, and garlic until softened, about 5 minutes.
Stir in the mushrooms and cook for another 3-4 minutes until they release their moisture.
Sprinkle the arrowroot starch over the vegetables and stir well to coat.
Pour in the beef broth, coconut aminos, and Paleo ale substitute. Stir to combine.
Add the browned beef back to the pan along with the thyme, sea salt, and black pepper. Reduce the heat to low and let simmer for 30 minutes to allow the flavors to meld.
While the filling is simmering, prepare the grain-free pie crust. In a mixing bowl, combine the almond flour, tapioca flour, and a pinch of salt.
Add the egg and ghee to the dry ingredients. Mix with a fork until a crumbly dough forms.
Add cold water, 1 tablespoon at a time, mixing gently until the dough comes together.
Roll the dough between two sheets of parchment paper to form a circle slightly larger than your pie dish.
Transfer the meat filling to a pie dish and carefully lay the crust over the top. Seal the edges by pressing the dough into the rim of the dish.
Cut small slits into the crust to allow steam to escape.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Allow the pie to cool for 5 minutes before serving. Enjoy your Paleo-approved steak and ale pie!
Nutrition Facts
Calories |
4236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.5 g | 374% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 4939 mg | 215% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 32.2 g | ||
| Protein | 235.4 g | 471% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 761 mg | 59% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3483 mg | 74% | |
*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.
