Low Sodium Beef Mushroom Pie

Rich in hearty flavors and crafted with care, this Low Sodium Beef Mushroom Pie is the perfect comfort food for anyone seeking a healthier twist on a classic dish. Tender chunks of lean beef are simmered with earthy mushrooms, fresh vegetables, and a fragrant blend of thyme and rosemary, all brought together in a creamy, low sodium broth. Encased in a golden, flaky pie crust, this savory masterpiece delivers all the satisfaction of a traditional beef pie while prioritizing reduced sodium content. Ideal for family dinners or a cozy weekend meal, this recipe is as wholesome as it is delicious. Make it your go-to for nutrient-packed comfort food that doesn't compromise on flavor!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 pound lean beef stew meat
• 2 tablespoons olive oil
• 2 cups unsalted beef broth
• 8 ounces mushrooms
• 1 medium onion
• 3 cloves garlic cloves
• 2 medium carrots
• 2 celery stalks
• 2 medium potatoes
• 3 tablespoons all-purpose flour
• 1 tablespoon low sodium Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.5 teaspoon black pepper
• 1 package pie crust dough
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut beef stew meat into small bite-sized cubes. Season lightly with black pepper.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes. Remove and set aside.

Step 4

In the same skillet, add another tablespoon of olive oil and sauté the diced onion and minced garlic cloves until translucent and fragrant, about 5 minutes.

Step 5

Add sliced mushrooms, diced carrots, diced celery, and diced potatoes to the onion mixture and cook until vegetables are beginning to soften, about 10 minutes.

Step 6

Return the beef to the skillet and sprinkle the flour over the top. Stir well to coat the beef and vegetables evenly with the flour.

Step 7

Gradually stir in the unsalted beef broth, ensuring no lumps form from the flour. Cook until the mixture begins to thicken.

Step 8

Add the low sodium Worcestershire sauce, dried thyme, dried rosemary, and stir well to combine. Let simmer on low heat for 10 minutes.

Step 9

Stir in unsalted butter until melted, then remove from heat and stir in chopped fresh parsley.

Step 10

Roll out the pie crust dough and line the bottom of a pie dish with one crust. Spoon the beef and mushroom filling into the pie crust.

Step 11

Cover with the second half of the dough, sealing the edges. Cut small slits in the top to allow steam to escape.

Step 12

Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 30 minutes or until the crust is golden brown.

Step 13

Let the pie sit for 10 minutes before serving to allow the filling to set. Serve hot.

Nutrition Facts

Serving size	(2096.2g)

Amount per serving	% Daily Value*
Calories	2183.5

Total Fat 99.2g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 379.5mg	0%
Sodium 1185.8mg	0%
Total Carbohydrate 179.5g	0%
Dietary Fiber 22.1g	0%
Total Sugars 28.3g
Protein 154.6g	0%

Vitamin D 0IU	0%
Calcium 315.1mg	0%
Iron 21.6mg	0%
Potassium 5825.8mg	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: 40.1%

Protein: 27.7%

Carbs: 32.2%