Whole30 Beef Mushroom Pie
Savor the comforting flavors of this Whole30 Beef Mushroom Pie, a wholesome twist on a classic favorite. Made with a rich filling of ground beef, cremini mushrooms, and a medley of fresh herbs, this savory pie is packed with nourishing ingredients like coconut aminos and bone-warming beef broth. The grain-free crust, crafted from almond and coconut flours with a touch of ghee, bakes to a perfect golden crisp, making it entirely Whole30-compliant and gluten-free. This hearty dish comes together in just 90 minutes and serves as a satisfying centerpiece for family dinners or meal prep. Full of wholesome goodness and free from refined sugars or grains, this paleo-friendly recipe delivers indulgence without compromise.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 300 grams, sliced cremini mushrooms
- 500 grams ground beef
- 1 medium, diced carrot
- 1 diced celery stalk
- 2 tablespoons tomato paste
- 250 milliliters beef broth
- 2 tablespoons coconut aminos
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 tablespoon arrowroot powder
- 1.5 cups almond flour
- 0.5 cups coconut flour
- 0.5 cups, cold and cubed ghee
- 1 large egg
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons, cold water
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 5 minutes until the mushrooms release their moisture.
Push the vegetables aside in the skillet and add the ground beef. Cook until browned, breaking it up with a spoon.
Add the diced carrot, celery, tomato paste, beef broth, coconut aminos, thyme, rosemary, salt, and black pepper. Stir and cook for 10 minutes until the mixture thickens.
Mix arrowroot powder with a little cold water to make a slurry, then stir it into the filling to thicken further. Cook for an additional minute, then remove from heat.
To make the crust, combine almond flour, coconut flour, and salt in a mixing bowl. Add the cubed ghee and use a pastry cutter or fork to mix until the mixture resembles breadcrumbs.
Add the egg and cold water to the flour mix, stirring until a dough forms. Transfer to a floured surface and roll out to fit your pie dish.
Press the dough into the pie dish, trimming any excess around the edges.
Pour the beef and mushroom mixture into the prepared crust.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Allow the pie to rest for 10 minutes before serving.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 32.3 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1213 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.
