Whole30 Steak and Cheese Pie

Indulge in the hearty, comforting flavors of this Whole30 Steak and Cheese Pie—perfectly suited for clean eating without sacrificing satisfaction! Featuring a flaky, grain-free almond flour crust and a creamy filling infused with tender sirloin steak, savory mushrooms, and a touch of coconut cream, this pie delivers unbeatable richness while staying Whole30-compliant. The addition of cashew cheese and fresh thyme elevates this dish to gourmet status, all while remaining dairy-free and gluten-free. With its golden crust brushed with an egg wash and filling packed with wholesome, nutrient-dense ingredients, this savory pie is an ideal centerpiece for dinner or meal prep. A deliciously indulgent yet health-conscious recipe you can feel good about!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 cups almond flour
• 2 tablespoons arrowroot powder
• 1 large egg
• 1 tablespoon ghee
• 1 tablespoon olive oil
• 1 pound steak (sirloin or ribeye), cut into bite-sized pieces
• 1 medium yellow onion, finely diced
• 2 cloves garlic cloves, minced
• 1 cup mushrooms, sliced
• 0.5 cup coconut cream
• 0.75 cup Whole30-compliant cashew cheese
• 0.5 cup beef stock (Whole30-compliant)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 large egg, for egg wash

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the almond flour and arrowroot powder. Add the egg and ghee, and mix until a dough forms. If the dough is too crumbly, add a teaspoon of water at a time until it holds together. Wrap the dough in plastic wrap and refrigerate while you prepare the filling.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add the steak pieces and sear on all sides until browned. Remove the steak from the skillet and set it aside.

Step 4

In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook until softened, about 4-5 minutes.

Step 6

Return the steak to the skillet, then pour in the beef stock and coconut cream. Stir to combine, and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.

Step 7

Stir in the cashew cheese, fresh thyme, sea salt, and black pepper. Mix well and remove from heat. Let the filling cool slightly while you prepare the crust.

Step 8

On a piece of parchment paper, roll out the dough into a circle large enough to fit your pie dish (approximately 9 inches). Carefully press the dough into the pie dish to form the base crust. Trim any excess dough from the edges.

Step 9

Pour the steak and cheese filling into the prepared pie crust, spreading it out evenly.

Step 10

If desired, roll out any remaining dough scraps to create a lattice top or decorative crust. Place the crust pieces on top of the filling.

Step 11

Beat the remaining egg and brush it over the top crust for a golden finish.

Step 12

Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 13

Allow the pie to cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1517.2g)

Amount per serving	% Daily Value*
Calories	3788.2

Total Fat 279.0g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 3.5g
Cholesterol 765.7mg	0%
Sodium 4179.0mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 32.4g	0%
Total Sugars 84.5g
Protein 187.8g	0%

Vitamin D 146.1IU	0%
Calcium 648.5mg	0%
Iron 26.3mg	0%
Potassium 3032.3mg	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: 63.6%

Protein: 19.0%

Carbs: 17.4%