Delicious savory beef and mushroom pie with plenty of gravy, tastes rich and is extremely filling. We loved this very much and I will be making it again.
There will be some lovely gravy to serve with your pie. Lovely with cauli-mash or cauli-rice or simply serve with a simple salad on the side. The homemade Miracle Dough is fantastic for pies like this - the crust is lovely and you may even prefer it to puff pastry pies. I know my husband says he does.
I am not the best at making pies, but even I can't mess this up!
Miracle Dough, Low-Carb & Tasty!(Video below)
BEEF MUSHROOM PIE
The homemade Miracle Dough is perfect for making the most delicious pie pastry. It is substantial, too. My husband kept remarking that it is such a good pie. It will not disappoint and it may even make your regular rotation. Even although I am constantly developing new recipes for my blog, this is one recipe I will be making again! Even if your family eat high-carb, they will enjoy this pie, of that I am certain.
2 tbsp butter, divided (30 mL)
1 onion, chopped
1 lb ground beef (0.45 kg)
1/2
cup water (125 mL)
1 tbsp dehydrated onion powder (15 mL)
2 tsp minced garlic (10 mL)
1 tsp salt (5 mL)
1/2
tsp black pepper (2 mL)
1 lb mushrooms (0.45 kg)
Seasoning salt, to taste
Cream Sauce:
4 oz cream cheese (125 g)
1/2
cup chicken stock (125 mL)
1/4
cup heavy cream (60 mL)
1 tsp dried parsley (5 mL)
Miracle Dough:
2 cups shredded Mozzarella cheese (500 mL)
2 tbsp butter (30 mL)
1 cup Gluten-Free Bake Mix 2, OR (250 mL)
Keto Bake Mix, OR see Helpful Hints below
1 egg, fork beaten
1/4
tsp Montreal chicken seasoning (1 mL)
1 tbsp coconut flour, OR (15 mL)
more bake mix, if needed
Preheat the oven to 400°F (200°C).
In large frying pan in 1 tbsp (15 mL) butter, stir-fry onion (if using) until turning translucent and brown. Add ground beef, breaking it up with a spatula, and as it begins to brown, add water, dehydrated onion powder, minced garlic, salt and pepper. Cook over medium low heat until thickened and the moisture is minimal. Place in large bowl.
In same frying pan, in 1 tbsp (15 mL)
butter, stir-fry mushrooms and sprinkle with seasoning salt. When
moisture evaporates, add mushrooms to ground beef.
Creamy Sauce: In frying pan, add cream cheese (cut into smaller pieces), chicken stock, heavy cream and parsley. Whisk occasionally until the sauce is hot, bubbly and smooth. Stir into mushrooms and ground beef mixture. Place in bottom of 9-inch (23 cm) glass pie dish.
Miracle Dough: In medium bowl, combine Mozzarella cheese and butter. Melt in microwave oven; about 1 minute and 50 seconds. Add Gluten-Free Bake Mix 2, OR Keto Bake Mix on top. In small bowl combine egg and Montreal Chicken Seasoning; mix well. Add to cheese mixture and using a wooden spoon or fork, mix well until it comes together nicely. Work in coconut flour or more bake mix, if necessary, to get a nice, soft dough ball. Roll out a little larger than the pie dish between two pieces of parchment paper and invert carefully on top of the pie. Flute the edges and cut some slits in the center of the pie. Bake 15 to 20 minutes, or until the crust is light golden brown around the edges and in spots on the center of the pie crust. Keep an eye on it and check after 15 minutes. A slightly undercooked crust tastes better than an overcooked Miracle Dough crust.
Helpful Hints: For another Grain-Free version, use a bake mix
made up of 2 cups (500 mL) almond flour and 2/3 cup (150
mL) coconut flour. Use 3/4 cup (175
mL) of the mixture. OR simply use the new Keto
Bake Mix.
Yield: 8 servings
1
serving
399.6
calories
23.7
g protein
34.0
g fat
1.5 g fiber
8.4 g net carbs
ANOTHER RECIPE YOU MAY ENJOY
INTERESTING ARTCICLE BY GEORGE STELLA, A FAMOUS AND VERY TALENTED LOW-CARB CHEF AND AUTHOR WHO WORKED AS PART OF THE LOW-CARBING AMONG FRIENDS' TEAM FOR SEVERAL YEARS
Many
believed that low-carb was simply a passing fad, but the only thing that has
changed in more than a dozen years, since my family began our low-carb
lifestyle is the widespread acceptance that white, refined carbohydrates are
simply not good for you. Ten years ago,
there was a lot of opposition to this idea, but today you’d be hard-pressed to
find anyone that doesn’t watch or want to watch their consumption of white
carbs in some way or another. Beyond that, it seems that study after study on
the low-carb lifestyle have shown more and more positive results - not just for
weight loss but also for cholesterol levels and other important contributors to
overall health.
But I am not a doctor; I’m a chef and I’ve
always been one - I just haven’t always been the way I am today. Fourteen years ago I weighed 467 pounds. I
was confined to a wheelchair, suffered from heart failure and was destined to
die. Worst of all, my family had followed suit and together we became an obese
family with my youngest son, Christian, reaching over 300 pounds by age 15.
I’ve told this story many times now and it
doesn’t get any less real. I feel that other than my skills in the kitchen, my
family’s story is the most important thing I have to share. We were at the
absolute bottom of it all and we came back. I feel it is so imperative to let
others know that they can come back. No matter how bad the situation and no
matter how unhealthy you are - you can overcome. We overcame. We did it. We’re
still doing it.
The change came for us when we heard about
low-carb diets and as a chef, I had the advantage of knowing exactly what was
in our foods; I just had not been paying attention. We dove in head first, eliminated the white
stuffs and sugars and began reinventing all our favorite comfort foods to be
low in carbs.
What came next changed our entire lives. My
family of 4 lost over 550 lbs in less than three years! What started as
something we thought we’d give one month turned into a way of life that we
continue to follow to this very day. Against all odds, I am very much alive and
265 pounds slimmer!
Living a low-carb lifestyle was and is key
for us, and shouldn’t be hard work, and it definitely shouldn’t be boring. I’ve
spent years perfecting low-carb recipes to ensure my family stuck with it. We
reinvented all our favorite comfort foods, so that we would never have to go
without, and now hopefully you won’t have to go without either; after all,
you’re now Low-Carbing Among Friends!
Keep on Low Carbin’!
George Stella, a professional chef for over thirty years, is an
official spokesman for the Junior Leagues’ Kids in the Kitchen initiative to
empower youth to make healthy lifestyle choices. He hosted two seasons of his own show, Low-Carb
and Lovin’ It on the Food Network, appears regularly on QVC, Dr Oz, television
and news shows, and has written six bestselling cookbooks. You can catch up
with George, his family, and other families eating fresh, healthy foods at… www.StellaStyle.com