Whole30 Steak and Ale Pie
This Whole30 Steak and Ale Pie is a delicious, wholesome twist on the classic comfort dish, perfect for those following a Whole30, paleo, or gluten-free lifestyle. Packed with tender beef stew meat, hearty vegetables like carrots, celery, and mushrooms, and a flavorful blend of tomato paste, beef bone broth, and coconut aminos, each bite is rich and satisfying. The almond and coconut flour crust is perfectly flaky yet grain-free, making it a healthier alternative without sacrificing texture. Infused with aromatic herbs like thyme and bay leaf, this pie is baked to golden perfection for a warm, savory meal ideal for family dinners or cozy gatherings. Ready in under two hours, this nutrient-dense recipe is sure to be a crowd-pleaser while keeping diet goals in check.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons arrowroot powder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1.5 cups beef bone broth (or beef stock)
- 2 tablespoons tomato paste
- 2 tablespoons coconut aminos
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 1 egg
- 3 tablespoons ghee
- 3 tablespoons cold water
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C).
Toss the beef stew meat with 1 tablespoon of arrowroot powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, carrots, celery, and garlic until softened, about 5 minutes.
Add the sliced mushrooms and cook for another 3 minutes.
Stir in the tomato paste, cooking for 1-2 minutes, then pour in the beef bone broth and coconut aminos. Add the thyme leaves, bay leaf, and the seared beef back into the skillet. Simmer for 20 minutes.
While the filling simmers, make the crust. In a mixing bowl, combine the almond flour, coconut flour, and 1/2 teaspoon of salt. Add the ghee and cut it into the flour using a fork or pastry cutter until the mixture resembles coarse crumbs.
Whisk the egg and cold water together, then add it to the flour mixture. Stir until a dough forms. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
Remove the bay leaf from the filling and transfer the mixture to an oven-safe pie dish.
Roll the dough out between two sheets of parchment paper to fit the size of the pie dish. Lay it over the filling, trimming any excess and crimping the edges to seal.
Prick the crust a few times with a fork to allow steam to escape. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Let the pie cool for 10 minutes before serving. Enjoy this hearty, Whole30-friendly steak pie!
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1302 mg | 28% | |
*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.
