, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto meat pie
Ingredients
- ½ (2 oz.) ½ (55 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- 2 tbsp 2 tbsp butter or olive oil
- 1½ lbs 650 g ground beef or ground turkey
- 2 tbsp 2 tbsp dried oregano or dried basil
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 3 tbsp 3 tbsp tomato paste
- ½ cup 120 ml water
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 pinch 1 pinch salt
- 4 tbsp 4 tbsp olive oil
- 1 1 large egglarge eggs
- ¼ cup 60 ml water
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
Instructions
Meat filling
- Preheat the oven to 350°F (175°C).
- Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, ground beef, oregano or basil, salt, and pepper. Use a spatula to break the meat into smaller pieces, while mixing together. Cook for 8-10 minutes or until no longer pink.
- Add the tomato paste, water, and stir to combine. Reduce heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, prepare the pie crust.
- Mix the crust ingredients together using a food processor, or with a fork.
- Place a round piece of parchment paper in a well-greased, 9-10" (23-25 cm) springform pan, or deep-dish pie pan. Using a spatula or well-greased fingers, evenly press the dough onto the base and the sides of the pan. Prick the base and sides of the crust with a fork, to prevent bubbling.
- Pre-bake the crust for 10 minutes. Remove from the oven and place the meat mixture in the crust.
- In a small bowl, combine the cottage cheese and shredded cheese. Spread on top of the pie.
- Bake on the lower rack for 30-40 minutes, or until golden in color.
Pie crust
FYI
The nutritional information in this recipe was based on a high-fiber coconut and almond flour that we realized was difficult to purchase in some areas of the world. We decided to update it with more common brands that are slightly higher in carbs. That’s why the carb amount in the video does not match the nutritional information in the recipe.
Recommended special equipment
- Food processor
How to vary this recipe
This keto minced meat pie has an easily worked dairy-free pie crust. Here, we have filled it with meat and cheese, but you can use any filling you like. This dish is so versatile, the only limit is your imagination!
If you want a completely dairy-free meal we suggest checking out this keto vegetable pie. Another vegetarian alternative is our very popular keto avocado pie. You can also substitute the meat filling for chicken or salmon.
You can also vary the flavoring of this keto pie. Instead of the dried herbs you can add a couple of tablespoons of Tex-Mex seasoning. Serve it with some leafy greens and avocado, and you'll have the perfect meal for Taco Tuesday.
Feel free to serve this meat pie with a fresh green salad and dressing.
Serve lukewarm for peak flavor.
How to store the keto meat pie
Savory pies are perfect for meal prep. Enjoy as much as you want for dinner and then divide any leftovers into portion-sized pieces.
They keep in the fridge for up to 4 days and in the freezer for 2-3 months.
This pie tastes good cold but even better if it's gently reheated in a microwave or in the oven on a low temperature.
Troubleshooting
Nut flours are heat sensitive and should never be baked on high temperatures or they get burnt. If the crust is cooking too fast and is at risk of burning you can prevent that by wrapping aluminium foil on the edge of the crust. This will allow the center to cook and get golden brown, while you keep the edges from burning.
This recipe yields a dough that makes a thin crust. If you have a bigger pie dish or want a thicker crust you can make 1.5 times the recipe for the crust.
For more information about low-carb and keto baking we recommend our low-carb baking guide.
269 comments
oil to avoid that overpowering taste.
Substituting nut flours is not always workable. You can check out the low carb baking guide linked in the Troubleshooting section for more information.
I think that curry spices in the meat and Paneer for the topping would work well with that hint of coconut in the pie shell. I would be tempted to grind some cashew nuts into the flour mix too.
For me, this really hit most of the "I miss Lasagne" buttons but really needs a bigger flavour hit (although I doubled up on garlic, onion and herbs... it still seemed a little bland) from perhaps red peppers or mushrooms or something else to add an additional dimension. Red wine instead of water would help (a lot).
If I can get rid of the coconut flour then my next effort will use lamb and be flavoured like a Moussaka, and I shall use Feta on top, perhaps adding a layer of spinach underneath the meat. Shredded chicken in a barbecue style sauce would be pretty good too.
Coconut flour absorbs a lot more moisture than almond flour does and helps keep the crust from getting soggy. If you try almond flour, try adding 1.5 - 2x the amount.
Should you be advising a smaller tin for the 6 portion one?
Having to make a second half batch...
175 ml (100 g) almond flour.
This makes no sense, a cup of almond flour WEIGHS 100 g and since a cup is either 240 ml or 250 ml, one of your numbers is wrong. I have lost count of how many times I have pointed this out. Read your comments and see how many people have the same problem over and over and over. Let the yanks use pennyweights and whatever they want, but the modern world uses ml for liquid, grams for weight. A gram is a gram, no matter where you live. There is nothing to guess, it is what it is. When you come up with 175ml equaling 100g, no wonder people make a mess. bah
The psyllium gives a specific texture to the crust and absorbs some of the moisture. We have not tested this recipe without the psyllium.
I am not sure of a good substitute, but flax seeds or other small seeds of similar size and texture might work. You may also try omitting them if you don't have a good substitute on hand.
Go with the higher fat %.
Great flavours, all tasted really good together (I didnt think the coconut flour was over bearing).
I have never make a pie before and must admit I struggled with the pastry in the tin. So I flatted out between 2 pieces of parchment paper can the crust came out perfect. Definitely will post to my insta page. Being an Aussie I was just craving a pie today :-).
5 stars from me.
Love this recipe as is.
You could try adding some spices that you like!
Thank you for the feedback! I am glad that you enjoyed the recipe.
I tried it for "6 servings" but the pastry was barely enough to make only 3 normal pie baking dishes and I would consider each one pie a "Serving".
I ended up having half my beef left over and then had to halve the cheese topping from the recipe which worked out right.
So that means the nutritional value is waaaay off.... and whilst it still might be "keto" you definitely are not losing weight eating this regularly. Each pie worked out to 1,000 calories. Won't be making this one again.
Thank you for your feedback. The recipe for 6 servings is written for a single 9"-10" pie rather than individual pies. You should calculate the nutritional values for the recipe based on what you use, especially if you adapt the recipe.
We do! :) I'm not sure which device you're using, but to the right of the instructions (directly under the photo), you should see a print icon along with the favorite and social icons.
For those having issue with the "odd" ingredients, welcome to the necessities of low carb baking. You can do meat and veg, ie, "non baking" , just fine without crazy ingredients for low carb, but if you want to imitate the taste and texture of flour without the carbs, the "odd" ingredients are needed. And once you have them.....a whole new world opens up. I use them ALL THE TIME. Almond flour, coconut flour, flax seed, psyllium husk, xanthan gum, oat fiber and now lupin flour are my staples...plus a sugar substitute that works for you (I can't do erythritol....but love Allulose or Boca Sweet). Good luck to those of you starting low carb....and invest some good pantry staples if you want to do bread, rolls, crusts, pizza, (etc) replacements.
Great add! I am glad you enjoyed it.
The filling is the delicious part anyway!