Low Carb Meat Pie ~ Saxton

mardi 24 avril 2018

Low Carb Meat Pie

Posted on 05:04 by marigura

This easy recipe for ground beef meat pie is low carb and keto. A crustless pie, this tasty meat pie is big on beef flavor and contains no starchy fillers.

I really like this low carb meat pie. Made with well seasoned ground beef and shredded cheese, it’s super tasty – we like it better than many other ground beef recipes, even the beloved meatloaf and baked cheeseburgers.

I think it’s the extra step of cooking the ground beef before adding the seasonings and baking the meat pie. Somehow, it makes for a more flavorful, juicier dish.

The addition of tomato paste, Dijon mustard and lots of spices really enhances the flavor of this easy ground beef meat pie.

Low Carb Meat Pie

Despite having no crust to hold it together, this keto meat pie holds together just fine. It is very important, though, to let it rest in the pan for 15-20 minutes after it’s done. This will allow the cooking juices to get reabsorbed back into the pie, and will allow for easier, cleaner slicing.

As long as you let the meat pie cool and set, cutting this ground beef meat pie into slices is easy. If you try to cut it too early, it could fall apart.

Leftovers keep well in the fridge for several days. Gently reheat in the microwave, on 50% power, about 1 minute per slice.

Watch the video:

Low Carb Meat Pie

This easy recipe for ground beef meat pie is low carb and keto. A crustless pie, this tasty meat pie is big on beef flavor and contains no starchy fillers.

1 teaspoon olive oil (for the pan)
6 large eggs, (lightly beaten)
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons Dijon mustard
6 oz tomato paste
2 lb lean ground beef, (85/15)
1 1/2 cups shredded cheddar, (divided)

Preheat oven to 350 degrees F. Grease a 9-inch pie plate with olive oil.
In a large mixing bowl, whisk the eggs. Whisk in the kosher salt, garlic powder, onion powder, dried oregano and cayenne.
Whisk in the Dijon mustard and the tomato paste. Set the egg mixture aside.
Heat a large stainless steel skillet over medium heat. You can add some oil if you want, but I find it unnecessary as the beef releases quite a bit of fat. Add the ground beef and cook, stirring often and breaking it up as it cooks, until no longer raw but still slightly pink, about 5 minutes. Drain. Allow to slightly cool.
Mix the cooked and drained ground beef into the egg mixture. Mix in 1 cup shredded cheddar.
Transfer the mixture to the prepared pie plate, packing it in and smoothing the top and sides out. Sprinkle the remaining 1/2 cup cheddar on top.
Bake until set, about 30 minutes. Let cool in the pan for 15-20 minutes before slicing and serving.