Whole30 Steak and Ale Pie

Indulge in the hearty comfort of a **Whole30 Steak and Ale Pie**, a grain-free twist on the classic British favorite. This savory pie features tender chunks of seared beef simmered with a medley of aromatic vegetables like carrots, celery, mushrooms, and garlic in a rich, flavorful sauce made with beef bone broth, tomato paste, and coconut aminos. The pie is crowned with a golden almond and coconut flour crust, perfectly buttery thanks to ghee, yet entirely gluten-free and paleo-compliant. With just under two hours from prep to plate, this crowd-pleasing dish is perfect for cozy family dinners or meal prep. Delicious and diet-friendly, this Whole30 recipe transforms wholesome ingredients into a comforting masterpiece!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 pound beef stew meat
• 2 tablespoons arrowroot powder
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1.5 cups beef bone broth (or beef stock)
• 2 tablespoons tomato paste
• 2 tablespoons coconut aminos
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1.5 cups almond flour
• 2 tablespoons coconut flour
• 1 egg
• 3 tablespoons ghee
• 3 tablespoons cold water
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Toss the beef stew meat with 1 tablespoon of arrowroot powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, carrots, celery, and garlic until softened, about 5 minutes.

Step 5

Add the sliced mushrooms and cook for another 3 minutes.

Step 6

Stir in the tomato paste, cooking for 1-2 minutes, then pour in the beef bone broth and coconut aminos. Add the thyme leaves, bay leaf, and the seared beef back into the skillet. Simmer for 20 minutes.

Step 7

While the filling simmers, make the crust. In a mixing bowl, combine the almond flour, coconut flour, and 1/2 teaspoon of salt. Add the ghee and cut it into the flour using a fork or pastry cutter until the mixture resembles coarse crumbs.

Step 8

Whisk the egg and cold water together, then add it to the flour mixture. Stir until a dough forms. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

Step 9

Remove the bay leaf from the filling and transfer the mixture to an oven-safe pie dish.

Step 10

Roll the dough out between two sheets of parchment paper to fit the size of the pie dish. Lay it over the filling, trimming any excess and crimping the edges to seal.

Step 11

Prick the crust a few times with a fork to allow steam to escape. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Step 12

Let the pie cool for 10 minutes before serving. Enjoy this hearty, Whole30-friendly steak pie!

Nutrition Facts

Serving size	(1827.2g)

Amount per serving	% Daily Value*
Calories	3091.9

Total Fat 221.0g	0%
Saturated Fat 68.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 724.2mg	0%
Sodium 4150.7mg	0%
Total Carbohydrate 106.1g	0%
Dietary Fiber 35.3g	0%
Total Sugars 34.4g
Protein 177.1g	0%

Vitamin D 62IU	0%
Calcium 642.1mg	0%
Iron 22.7mg	0%
Potassium 3883.1mg	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: 63.7%

Protein: 22.7%

Carbs: 13.6%