Whole30 Beef and Mushroom Pie

Satisfy your comfort food cravings with this hearty and wholesome Whole30 Beef and Mushroom Pie. Packed with tender ground beef, savory cremini mushrooms, and a medley of fresh vegetables, this paleo-friendly dish is bursting with flavor while staying compliant with Whole30 guidelines. A rich tomato and coconut aminos-infused filling is topped with creamy, ghee-mashed red potatoes for the perfect balance of indulgence and nourishment. Simple yet satisfying, this gluten-free and dairy-free recipe is ready in just over an hour, making it an ideal option for cozy weeknight dinners or meal prep. Serve it hot from the oven for a warming, crowd-pleasing dish that’s as nutritious as it is delicious!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 8 ounces cremini mushrooms
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 medium carrot
• 1 stalk celery stalk
• 2 tablespoons coconut aminos
• 2 tablespoons tomato paste
• 1 cup beef stock
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pounds red potatoes
• 3 tablespoons ghee
• 1 teaspoon fresh thyme

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the red potatoes and place them in a large pot. Cover with water, bring to a boil, and cook until they are tender (about 15 minutes).

Step 3

While the potatoes cook, finely dice the onion, mushrooms, carrot, and celery. Mince the garlic cloves.

Step 4

In a large skillet over medium heat, add 1 tablespoon of olive oil and the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat and set beef aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion, carrot, celery, and mushrooms for about 5 minutes until they start to soften.

Step 6

Add the garlic and cook for another 1 to 2 minutes until fragrant.

Step 7

Stir in the coconut aminos and tomato paste until they are well combined with the vegetables.

Step 8

Return the beef to the skillet and add the beef stock. Stir in the salt, black pepper, and fresh thyme.

Step 9

Let the mixture simmer for about 10 minutes over medium-low heat until it thickens slightly.

Step 10

Once the potatoes are done, drain them and return them to the pot. Add the ghee and mash the potatoes until smooth. Season with salt and pepper to taste.

Step 11

Pour the beef and mushroom mixture into a 9-inch pie dish. Spoon the mashed potatoes over the top, spreading them evenly to cover the filling.

Step 12

Bake in the preheated oven for about 20 to 25 minutes until the mashed potatoes are lightly browned.

Step 13

Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty Whole30 Beef and Mushroom Pie.

Nutrition Facts

Serving size	(2188.2g)

Amount per serving	% Daily Value*
Calories	2531.8

Total Fat 153.3g	0%
Saturated Fat 64.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 441.1mg	0%
Sodium 4247.9mg	0%
Total Carbohydrate 199.6g	0%
Dietary Fiber 26.4g	0%
Total Sugars 33.5g
Protein 107.2g	0%

Vitamin D 15.9IU	0%
Calcium 309.5mg	0%
Iron 18.3mg	0%
Potassium 6825.3mg	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: 52.9%

Protein: 16.4%

Carbs: 30.6%