Whole30 Steak and Cheese Pie
Indulge in the comforting flavors of this Whole30 Steak and Cheese Pie, a paleo-friendly twist on a classic dish that's hearty, savory, and completely grain-free. Made with a buttery almond flour crust, tender bites of sirloin or ribeye steak, and a creamy filling enriched with Whole30-compliant cashew cheese and coconut cream, this pie is the perfect balance of wholesome and satisfying. The filling is packed with sautéed onions, garlic, mushrooms, and a hint of fresh thyme for an aromatic and robust flavor. With a prep time of just 30 minutes, this dish is ideal for a cozy family dinner or a special occasion, offering a healthy and delicious option that supports your Whole30 lifestyle. Serve it fresh out of the oven with a crisp side salad for a complete, nutritious meal that will impress family and friends.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons arrowroot powder
- 1 large egg
- 1 tablespoon ghee
- 1 tablespoon olive oil
- 1 pound steak (sirloin or ribeye), cut into bite-sized pieces
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 1 cup mushrooms, sliced
- 0.5 cup coconut cream
- 0.75 cup Whole30-compliant cashew cheese
- 0.5 cup beef stock (Whole30-compliant)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large egg, for egg wash
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the almond flour and arrowroot powder. Add the egg and ghee, and mix until a dough forms. If the dough is too crumbly, add a teaspoon of water at a time until it holds together. Wrap the dough in plastic wrap and refrigerate while you prepare the filling.
Heat olive oil in a large skillet over medium-high heat. Add the steak pieces and sear on all sides until browned. Remove the steak from the skillet and set it aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until softened, about 4-5 minutes.
Return the steak to the skillet, then pour in the beef stock and coconut cream. Stir to combine, and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
Stir in the cashew cheese, fresh thyme, sea salt, and black pepper. Mix well and remove from heat. Let the filling cool slightly while you prepare the crust.
On a piece of parchment paper, roll out the dough into a circle large enough to fit your pie dish (approximately 9 inches). Carefully press the dough into the pie dish to form the base crust. Trim any excess dough from the edges.
Pour the steak and cheese filling into the prepared pie crust, spreading it out evenly.
If desired, roll out any remaining dough scraps to create a lattice top or decorative crust. Place the crust pieces on top of the filling.
Beat the remaining egg and brush it over the top crust for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.0 g | 358% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 84.5 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 648 mg | 50% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3032 mg | 65% | |
*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.
