Low Sodium Steak and Ale Pie

Savor the hearty comfort of a **Low Sodium Steak and Ale Pie**, a wholesome twist on the classic British favorite. Packed with tender chunks of seared beef, a medley of vibrant vegetables, and a rich, flavorful gravy infused with **low sodium ale** and fresh herbs, this dish is perfect for those seeking a lower-sodium alternative without sacrificing taste. Encased in a flaky, golden puff pastry, this pie delivers a satisfying combination of textures from the creamy filling to the crisp, buttery crust. A slow-cooked masterpiece requiring just a little patience to create its melt-in-your-mouth tenderness, it’s ideal for cozy family dinners or celebratory meals. Serve this **low sodium comfort food** with a side of steamed greens for a balanced, heart-healthy meal that’s as nourishing as it is indulgent.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 1 lb Beef chuck, diced into 1-inch cubes
• 2 cups Unsalted beef broth
• 1 cup Low sodium ale or beer
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 3 medium Red potatoes, diced
• 1 tbsp Tomato paste, unsalted
• 2 tbsp Olive oil
• 2 tbsp All-purpose flour
• 1 tsp Fresh thyme, chopped
• 1 tsp Fresh rosemary, chopped
• 1 Bay leaf
• 0 Black pepper, freshly ground (to taste)
• 1 sheet Low sodium puff pastry
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Season the beef chuck lightly with black pepper, then sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.

Step 4

In the same pot, add the remaining 1 tablespoon of olive oil, then sauté the onions, carrots, and celery until softened, about 5-7 minutes.

Step 5

Add the garlic and cook for an additional minute.

Step 6

Stir in the tomato paste and cook for another 1-2 minutes to incorporate the flavors.

Step 7

Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Cook for 2 minutes to eliminate the raw flour taste.

Step 8

Slowly pour in the low sodium ale, scraping the bottom of the pot to deglaze any bits stuck to the surface.

Step 9

Add the unsalted beef broth, diced potatoes, thyme, rosemary, and bay leaf. Return the browned beef to the pot and stir to combine.

Step 10

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1.5 hours, stirring occasionally, until the beef is tender and the gravy has thickened.

Step 11

Discard the bay leaf and adjust the seasoning if needed with additional black pepper.

Step 12

Transfer the stew into an oven-safe pie dish, filling it to just below the rim.

Step 13

Roll out the low sodium puff pastry sheet and place it over the pie dish, trimming any excess dough and pressing the edges firmly to seal.

Step 14

Brush the top of the pastry with the beaten egg to encourage browning.

Step 15

Cut a few small slits in the pastry to allow steam to escape during baking.

Step 16

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

Step 17

Remove from the oven and let the pie cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2249.9g)

Amount per serving	% Daily Value*
Calories	2386.8

Total Fat 144.6g	0%
Saturated Fat 50.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 502.5mg	0%
Sodium 821.1mg	0%
Total Carbohydrate 161.6g	0%
Dietary Fiber 18.4g	0%
Total Sugars 25.9g
Protein 120.3g	0%

Vitamin D 40IU	0%
Calcium 332.4mg	0%
Iron 19.6mg	0%
Potassium 4597.7mg	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: 53.6%

Protein: 19.8%

Carbs: 26.6%