Some 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!