Whole30 Beef and Mushroom Pie
Savor the wholesome comfort of a **Whole30 Beef and Mushroom Pie**, a hearty and nutritious take on a classic dish that's perfect for your Whole30 journey. This recipe combines savory ground beef, earthy cremini mushrooms, and a medley of fresh vegetables like carrot, celery, and onion, all simmered in a flavorful sauce made with coconut aminos and beef stock. Topped with creamy, ghee-mashed red potatoes, this gluten-free and dairy-free pie bakes to golden perfection for a filling, family-friendly meal. Ideal for cozy weeknights, this dish is packed with protein, infused with fresh thyme, and free from added sugars, ensuring it adheres to Whole30 guidelines while delivering maximum flavor. Whether you’re hosting a dinner or meal prepping for the week, this wholesome beef and mushroom pie will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 8 ounces cremini mushrooms
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 medium carrot
- 1 stalk celery stalk
- 2 tablespoons coconut aminos
- 2 tablespoons tomato paste
- 1 cup beef stock
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds red potatoes
- 3 tablespoons ghee
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the red potatoes and place them in a large pot. Cover with water, bring to a boil, and cook until they are tender (about 15 minutes).
While the potatoes cook, finely dice the onion, mushrooms, carrot, and celery. Mince the garlic cloves.
In a large skillet over medium heat, add 1 tablespoon of olive oil and the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat and set beef aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion, carrot, celery, and mushrooms for about 5 minutes until they start to soften.
Add the garlic and cook for another 1 to 2 minutes until fragrant.
Stir in the coconut aminos and tomato paste until they are well combined with the vegetables.
Return the beef to the skillet and add the beef stock. Stir in the salt, black pepper, and fresh thyme.
Let the mixture simmer for about 10 minutes over medium-low heat until it thickens slightly.
Once the potatoes are done, drain them and return them to the pot. Add the ghee and mash the potatoes until smooth. Season with salt and pepper to taste.
Pour the beef and mushroom mixture into a 9-inch pie dish. Spoon the mashed potatoes over the top, spreading them evenly to cover the filling.
Bake in the preheated oven for about 20 to 25 minutes until the mashed potatoes are lightly browned.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty Whole30 Beef and Mushroom Pie.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 4248 mg | 185% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 33.5 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 310 mg | 24% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6825 mg | 145% | |
*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.
