[dropcap style=”font-size: 60px; color: #00adef;”] S[/dropcap]ome people argue that the meat pie is one of great Australian contributions to global cuisine.
And as much as I am proud of them, they’re not the healthiest.
With questionable-quality minced (ground) meat in a flour thickened gravy encased in a pastry crust.
We’re talking carb central.
A while back, I was flicking through the Bourke Street Bakery book, fondly remembering their pies, when inspiration struck!
Surely there was a way to make a pie that would be just as delicious and comforting without all the carbs.
Or the effort that goes with making pastry.
And my friend, there is!
By using a combo of almond meal and flaked almonds you get a pot pie that ticks all the boxes.
Especially the minimal effort one ;)
Creamy Mushroom, Beef & Almond Pies
- 300 g (10oz) ground (minced) beef
- 400 g (14oz) mushrooms
- 1/2 cup whipping cream (35% fat)
- 2 tablespoons tomato passata puree
- 75 g (3oz) almond meal
- 50 g (2oz) sliced almonds
Turn your oven to 250C (480F).
Heat a large frying pan on a medium high heat. Add beef and cook, stirring often for about 5 minutes or until beef is well browned. Remove beef from the pan, leaving as much as the fat behind as possible.
Slice mushrooms about 1cm (1/2in) thick. Add to the pan with the beef fat and cook for another 5 minutes or until mushrooms are dark grey and soft. If your beef was quite lean you may like to add a little oil or butter to cook the mushrooms.
When the mushrooms are cooked remove the pan from the heat. Stir in the cooked beef, cream, tomato passata and a big pinch salt. Taste and season with more salt if needed.
Divide mushroom mixture between two oven proof pie dishes that each hold 2 cups. Or use one 4 cup dish. Sprinkle over almond meal and flaked almonds to cover the entire surface of each pie.
Bake for 7-10 minutes or until the almond crust is deeply golden. Enjoy hot or warm. I like it with fresh parsley leaves or a green salad but some Australians (and Irishmen) consider this unnecessary.
NET CARBS: 12g / serve
Variations & Substitutions for Creamy Mushroom, Beef & Almond Pies
pantry-friendly – replace cream with coconut cream or use 2 tablespoons melted butter and 1/3 cup water or milk instead of the cream. Use grilled veg from the deli / a jar or home cooked / canned chickpeas or cooked lentils instead of fresh mushrooms.
vegetarian – replace beef with cooked chickpeas, cooked lentils or roast veg like cauliflower or grilled veg like zucchini or eggplant. OR use extra mushrooms and extra flaked almonds.
dairy-free – replace cream with stock or water. Or use almond milk or coconut milk.
more substantial (carb lovers) – serve with hot chips (fries) or crisps. Or replace the almond crust with pre-rolled puff pastry and allow extra time to cook (about 20 minutes).
more substantial (low carb) – use more beef or more almonds.
Low FODMAP – make a plain beef pie by skipping the mushrooms and doubling the meat.
different vegetables – roast veg like cauliflower, broccoli, sweet potato. Or grilled veg like zucchini or eggplant. OR sliced cabbage cooked until soft. Softening a diced onion before cooking the beef is always a welcome addition.
no tomato passata – use 2 teaspoons concentrated tomato paste or handful halved fresh cherry tomatoes. Or for a nightshade-free option replace tomato passata with 1-2 teaspoons soy sauce or miso paste.
different protein – see vegetarian options. Or use any minced (ground) meat or sausages. Or substitute any cooked leftover meat like roast chicken, slow cooked lamb or brisket.
more fancy / for entertaining – add the leaves from a sprig of rosemary or thyme to cook with the beef. And serve with a simple green salad or my favourite shaved cabbage salad or my best-ever broccoli salad. And serve with chilli oil for the hot heads.
Waste Avoidance Strategy
ground (minced) beef – freeze it.
mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.
cream – unopened cartons will generally keep in the fridge for 1-2 weeks. If you need to store for longer, just pop in the freezer in a sealed container.
tomato passata (puree) / almond meal / sliced almonds – keep them in the pantry.
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in the oven 250C (480F) for another 7-10 mins.
More Recipes Similar to Creamy Mushroom, Beef & Almond Pies
- Super Simple Egg & Bacon Pie
- Gorgeous Greens Tart
- Super Simple Egg & Bacon Pie
- Mushroom Rosemary Frittata
- Beaut Beef & Blue Cheese
Have fun in the kitchen!
I have a microwave/convection oven that will only go to 375 degrees F. Is it possible to make this lovely pie without the high heat setting?
Made this for dinner and it was delicious! So easy! I added some zucchini, brown onion and baby spinach to the mushroom mix. Thank you! x
My package of meat was just over a pound so I scaled everything up slightly. Started with some onion and garlic powder. I didn’t have sliced almonds so I used the bit of slivered almonds I had and chopped some whole almonds and half and half in place of cream. I was a bit wary of nuts with meat, but was very pleasantly surprised. It was delicious. I will definitely make this again. Often.
Glad you enjoyed Anita!
I can’t believe how good this tastes, especially for something that comes together so quickly! A great recipe!
So glad you enjoyed Chuck!