Paleo Steak and Ale Pie

Satisfy your comfort food cravings with this hearty Paleo Steak and Ale Pie, a grain-free twist on a classic British favorite. Tender beef stew meat is seared and simmered with earthy mushrooms, aromatic garlic, and a medley of carrots and celery in a rich, flavorful sauce made from coconut aminos, beef broth, and a clever Paleo-friendly ale substitute like kombucha or homemade ginger beer. Encased in a golden almond and tapioca flour crust, this dish is entirely gluten-free and dairy-free, perfect for paleo and clean-eating lifestyles. With its savory filling and flaky crust, this wholesome pie delivers all the satisfaction of traditional steak and ale pie while using nutrient-dense ingredients. Whether it's a cozy weeknight dinner or a special occasion, this recipe is sure to impress and nourish!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 4

Ingredients

• 1.5 pounds Beef stew meat
• 2 tablespoons Coconut oil
• 1 medium, diced Onion
• 2 medium, chopped Carrots
• 2 stalks, chopped Celery
• 3 cloves, minced Garlic
• 1 cup, sliced Button mushrooms
• 2 tablespoons Arrowroot starch
• 1.5 cups Beef broth
• 2 tablespoons Coconut aminos
• 1 cup Paleo ale substitute (kombucha or homemade ginger beer)
• 1 teaspoon Thyme
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 cups Almond flour
• 0.5 cup Tapioca flour
• 1 large Egg
• 0.25 cup Ghee
• 3 tablespoons Cold water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet or Dutch oven, heat 1 tablespoon of coconut oil over medium-high heat. Brown the beef stew meat in batches to avoid overcrowding the pan. Remove and set aside.

Step 3

Add the remaining 1 tablespoon of coconut oil to the pan. Sauté the onions, carrots, celery, and garlic until softened, about 5 minutes.

Step 4

Stir in the mushrooms and cook for another 3-4 minutes until they release their moisture.

Step 5

Sprinkle the arrowroot starch over the vegetables and stir well to coat.

Step 6

Pour in the beef broth, coconut aminos, and Paleo ale substitute. Stir to combine.

Step 7

Add the browned beef back to the pan along with the thyme, sea salt, and black pepper. Reduce the heat to low and let simmer for 30 minutes to allow the flavors to meld.

Step 8

While the filling is simmering, prepare the grain-free pie crust. In a mixing bowl, combine the almond flour, tapioca flour, and a pinch of salt.

Step 9

Add the egg and ghee to the dry ingredients. Mix with a fork until a crumbly dough forms.

Step 10

Add cold water, 1 tablespoon at a time, mixing gently until the dough comes together.

Step 11

Roll the dough between two sheets of parchment paper to form a circle slightly larger than your pie dish.

Step 12

Transfer the meat filling to a pie dish and carefully lay the crust over the top. Seal the edges by pressing the dough into the rim of the dish.

Step 13

Cut small slits into the crust to allow steam to escape.

Step 14

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

Step 15

Allow the pie to cool for 5 minutes before serving. Enjoy your Paleo-approved steak and ale pie!

Nutrition Facts

Serving size	(2169.9g)

Amount per serving	% Daily Value*
Calories	4235.5

Total Fat 291.5g	0%
Saturated Fat 109.4g	0%
Polyunsaturated Fat 2.6g
Cholesterol 991.9mg	0%
Sodium 4938.8mg	0%
Total Carbohydrate 170.5g	0%
Dietary Fiber 29.9g	0%
Total Sugars 32.2g
Protein 235.4g	0%

Vitamin D 53.8IU	0%
Calcium 760.6mg	0%
Iron 30.4mg	0%
Potassium 3483.2mg	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: 61.8%

Protein: 22.2%

Carbs: 16.1%