Paleo Steak and Cheese Pie
Indulge in the hearty comforts of a Paleo Steak and Cheese Pie, a grain-free twist on a classic savory favorite. Crafted with a wholesome almond and coconut flour crust, this recipe is packed with robust flavors from grass-fed steak, earthy mushrooms, and aromatic herbs like fresh thyme and garlic. Creamy cashew cheese adds a luscious dairy-free alternative that perfectly complements the juicy beef filling, while a touch of arrowroot powder ensures the perfect consistency. Ideal for paleo and gluten-free diets, this delicious pie is baked to golden perfection and garnished with fresh parsley for a burst of color and flavor. Whether you’re hosting a dinner party or seeking a crowd-pleasing comfort food, this Paleo Steak and Cheese Pie will deliver satisfaction with every bite.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 Eggs
- 3 tablespoons Coconut oil (melted)
- 1 teaspoon Sea salt
- 1 pound Grass-fed steak (sirloin or ribeye, diced)
- 2 tablespoons Olive oil
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 1 cup Button mushrooms (sliced)
- 1 cup Beef bone broth
- 1 tablespoon Arrowroot powder
- 2 tablespoons Water
- 1 cup Cashew cheese
- 1 teaspoon Fresh thyme (chopped)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil.
To make the crust, in a large bowl, combine almond flour, coconut flour, and sea salt. Add the eggs and melted coconut oil. Mix until a dough forms.
Press the dough evenly into the bottom and sides of the pie dish, ensuring there are no cracks. Place it in the fridge while preparing the filling.
Heat olive oil in a large skillet over medium-high heat. Add diced steak and brown on all sides for 5-7 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add diced onions and cook for 3 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for another 5 minutes until softened.
Return the steak to the skillet. Pour in the beef bone broth and stir in the fresh thyme. Simmer for 5 minutes.
In a small bowl, whisk the arrowroot powder with water to create a slurry. Add this to the skillet and stir until the mixture thickens, about 2 minutes. Remove from heat.
Remove the crust from the fridge and spread half the cashew cheese on the bottom of the crust. Pour the steak mixture evenly over the cheese layer.
Spread the remaining cashew cheese over the top of the filling.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling.
Let the pie cool for 10 minutes before slicing. Garnish with fresh parsley and serve.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 5.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1199 mg | 26% | |
*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.
