Paleo Beef and Mushroom Pie

Discover comfort food reimagined with this Paleo Beef and Mushroom Pie, a wholesome twist on a classic favorite. Packed with tender grass-fed beef, earthy button mushrooms, and a symphony of fresh herbs like thyme and rosemary, this hearty filling is nestled in a grain-free almond and tapioca flour crust that’s both flaky and satisfying. With its rich, savory flavors balanced by the natural sweetness of coconut milk and optional bursts of peas, this dish is perfect for clean-eating enthusiasts. It’s dairy-free, gluten-free, and ideal for anyone sticking to a paleo diet without sacrificing indulgence. Whether you’re meal-prepping or serving a family dinner, this pie bakes to golden perfection, creating a satisfying centerpiece that everyone will love.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 3 tablespoons coconut oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 pound grass-fed beef stew meat
• 2 medium, sliced carrots
• 8 ounces, sliced button mushrooms
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon, chopped fresh thyme
• 1 teaspoon, chopped fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups almond flour
• 0.5 cup tapioca flour
• 1 large egg
• 0.25 cup coconut milk
• 0.5 cup (optional) frozen peas

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.

Step 3

Add the beef stew meat to the skillet and brown on all sides.

Step 4

Add the sliced carrots, mushrooms, beef broth, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Stir well to combine.

Step 5

Reduce the heat to low, cover the skillet, and let the mixture simmer for about 30 minutes until the beef is cooked through and tender.

Step 6

While the filling is cooking, prepare the pie crust. In a medium bowl, combine almond flour and tapioca flour.

Step 7

In a small bowl, beat the egg with coconut milk, then add this mixture to the dry ingredients. Mix until a dough forms.

Step 8

Grease a 9-inch pie pan with the remaining tablespoon of coconut oil.

Step 9

Press about 2/3 of the dough into the bottom and sides of the pie pan to form the bottom crust.

Step 10

If using peas, stir them into the beef and mushroom mixture. Pour the filling into the prepared crust.

Step 11

Roll out the remaining dough between two sheets of parchment paper to form the top crust. Place it over the filling, sealing the edges by pressing them lightly.

Step 12

Cut a few slits in the top crust to allow steam to escape.

Step 13

Bake the pie in the preheated oven for 35-40 minutes, until the crust is golden brown.

Step 14

Remove the pie from the oven and let it cool for a few minutes before serving.

Nutrition Facts

Serving size	(1792.5g)

Amount per serving	% Daily Value*
Calories	3258.7

Total Fat 229.7g	0%
Saturated Fat 76.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 537.0mg	0%
Sodium 3783.4mg	0%
Total Carbohydrate 162.8g	0%
Dietary Fiber 36.0g	0%
Total Sugars 42.0g
Protein 168.0g	0%

Vitamin D 53.8IU	0%
Calcium 661.6mg	0%
Iron 25.1mg	0%
Potassium 3818.1mg	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: 61.0%

Protein: 19.8%

Carbs: 19.2%