Paleo Beef Mushroom Pie

Warm, hearty, and completely grain-free, this Paleo Beef Mushroom Pie is a savory comfort food classic reimagined for a clean-eating lifestyle. Tender chunks of beef chuck are simmered with earthy button mushrooms, vibrant carrots, and celery in an herbed tomato-based broth, creating a deeply flavorful filling. The golden, flaky crust—made with almond and coconut flours for the perfect paleo-friendly touch—encases the rich, wholesome filling, creating a dish that's as satisfying as it is nourishing. Ideal for a cozy family dinner or meal prep, this pie is gluten-free, dairy-free, and packed with nutrients without sacrificing indulgent flavor. With its blend of hearty ingredients, it's sure to become your go-to paleo dinner recipe for weeknights and gatherings alike!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound beef chuck, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces button mushrooms, sliced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 2 cups almond flour
• 1 quarter cup coconut flour
• 1 egg
• 1 third cup cold coconut oil or ghee, solid
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons water

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the beef chunks, season with salt and pepper, and brown evenly. Remove to a plate and set aside.

Step 4

In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant, about 2 minutes.

Step 5

Add the sliced mushrooms, carrots, and celery to the skillet. Cook until the vegetables begin to soften, about 5 minutes.

Step 6

Stir in the tomato paste, then pour in the beef broth. Add the bay leaves and thyme. Return the beef to the skillet and bring the mixture to a simmer for 10-15 minutes. Remove from heat and let it cool slightly.

Step 7

For the crust, in a large bowl, combine almond flour, coconut flour, and salt. Cut in the solid coconut oil or ghee until the mixture resembles coarse crumbs.

Step 8

Add the egg and cold water to the flour mixture and mix until a dough forms. If necessary, add more water, one teaspoon at a time to achieve a workable dough.

Step 9

Divide the dough into two; use one part to line the bottom of a pie dish. Press the dough evenly along the bottom and sides.

Step 10

Pour the beef and mushroom mixture into the crust-lined pie dish, removing the bay leaves.

Step 11

Roll out the remaining dough between two sheets of parchment paper and place it over the filling. Seal the edges and make a few slits on top to allow steam to escape.

Step 12

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

Step 13

Allow the pie to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(2011.9g)

Amount per serving	% Daily Value*
Calories	5353.7

Total Fat 479.1g	0%
Saturated Fat 269.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 513.5mg	0%
Sodium 4014.3mg	0%
Total Carbohydrate 164.4g	0%
Dietary Fiber 82.4g	0%
Total Sugars 38.9g
Protein 168.7g	0%

Vitamin D 76.3IU	0%
Calcium 677.3mg	0%
Iron 30.5mg	0%
Potassium 4280.7mg	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: 76.4%

Protein: 12.0%

Carbs: 11.7%