Low Carb Classic Steak and Kidney Pie

Indulge in the comforting flavors of this *Low Carb Classic Steak and Kidney Pie*, a keto-friendly spin on the traditional British dish. Packed with tender chunks of beef chuck and lamb kidney, this hearty pie is simmered in a rich, flavorful sauce made from beef broth, mushrooms, and a hint of cayenne for an irresistible depth of flavor. The low-carb almond flour crust is buttery, flaky, and perfectly golden, making it a guilt-free treat for those following a low-carb or gluten-free lifestyle. With its combination of wholesome ingredients like coconut flour, coconut aminos, and xanthan gum, this dish manages to stay light while offering all the warmth and satisfaction of the original classic. Perfect for family dinners or meal prep, this savory pie serves up comfort without compromising on your health goals.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 500 grams Beef chuck steak, cubed
• 250 grams Lamb kidney, cleaned and diced
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 200 grams Button mushrooms, sliced
• 500 milliliters Beef broth
• 2 tablespoons Coconut flour
• 1 tablespoon Coconut aminos
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Xanthan gum
• 200 grams Almond flour
• 100 grams Butter, softened
• 1 large Egg
• 0.25 teaspoon Cayenne pepper

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and lamb kidney. Cook until browned on all sides. Remove from skillet and set aside.

Step 3

In the same skillet, add the onion and garlic. Sauté for 3-4 minutes until the onion is translucent.

Step 4

Add the mushrooms to the skillet and cook for an additional 5 minutes until they soften.

Step 5

Return the beef and kidneys to the skillet. Sprinkle with coconut flour and stir to coat.

Step 6

Pour in the beef broth, coconut aminos, and Worcestershire sauce. Add salt, black pepper, and cayenne pepper. Stir well.

Step 7

Bring the mixture to a simmer and cover. Let it cook for about 45 minutes, stirring occasionally, until the meat is tender.

Step 8

Stir in the xanthan gum until the sauce thickens slightly. Remove from heat and set aside.

Step 9

In a mixing bowl, combine almond flour and butter. Mix until it resembles breadcrumbs.

Step 10

Add the egg to the almond flour mixture and mix until a dough forms.

Step 11

Roll out the dough between two sheets of parchment paper until it is large enough to cover the top of your pie dish.

Step 12

Transfer the beef and kidney filling into a pie dish and place the rolled-out dough on top.

Step 13

Trim any excess dough and press the edges firmly to seal.

Step 14

Make a few small slits on the top crust to allow steam to escape.

Step 15

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Step 16

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(2014.3g)

Amount per serving	% Daily Value*
Calories	3938.2

Total Fat 329.9g	0%
Saturated Fat 110.6g	0%
Polyunsaturated Fat 4.7g
Cholesterol 1630.3mg	0%
Sodium 6149.2mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 34.0g	0%
Total Sugars 22.0g
Protein 201.0g	0%

Vitamin D 73.8IU	0%
Calcium 649.0mg	0%
Iron 36.5mg	0%
Potassium 3376.3mg	0%

*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.

Source of Calories

Fat: 72.5%

Protein: 19.6%

Carbs: 7.9%