Keto Meat Pie with Cheddar

Name: Keto Meat Pie with Cheddar
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 teaspoon oil; 6 large eggs; 1 teaspoon Diamond Crystal kosher salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon dried oregano; ¼ teaspoon cayenne pepper; 2 tablespoons Dijon mustard; 6 ounces tomato paste; 2 pounds lean ground beef; 1 ½ cups cheddar

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
1 hr 10 mins
Servings
8 slices
Calories
405 kcal
Course
Main Course
Cuisine
American

Keto Meat Pie with Cheddar

Winston Campbell

Report

This keto meat pie with a cheesy topping and no crust is big on beef flavor and contains no starchy fillers!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 teaspoon oil for the pan
6 large eggs lightly beaten
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
2 tablespoons Dijon mustard
6 ounces tomato paste
2 pounds lean ground beef 85/15
1 ½ cups cheddar shredded, divided

Add to Shopping List

Instructions

Preheat the oven to 350°F. Grease a 9-inch pie plate and place it on a foil-lined baking sheet (to catch any drips while baking).
In a large mixing bowl, whisk the eggs, kosher salt, garlic powder, onion powder, dried oregano, and cayenne.
Whisk in the Dijon mustard and tomato paste. Set the mixture aside.
Heat a large 12-inch skillet over medium heat. You can add some oil if you want, but I find it unnecessary as the beef releases quite a bit of fat. Add the ground beef and cook, stirring often and breaking it up as it cooks, until no longer raw but still slightly pink, about 5 minutes. Drain and allow to slightly cool.
Mix the cooked and drained ground beef into the egg mixture. Mix in 1 cup of shredded cheddar.
Transfer the mixture to the prepared pie plate, packing it in and smoothing the top and sides out. Sprinkle the remaining ½ cup of cheddar on top.
Bake until set, about 30 minutes. Let the pie cool in the pan for 15-20 minutes before slicing and serving.

Notes

You can make this recipe with ground chicken or turkey, although naturally, it won't be as good or as flavorful as beef. If you opt for these options, use dark meat. The white meat is too lean and dry.
Despite having no crust, this pie holds together just fine. It is very important, though, to let it rest in the pan for 15-20 minutes after it's done. This will allow the cooking juices to be reabsorbed back into the pie, allowing for easier, cleaner slicing. As long as you let the pie cool and set, cutting it into slices is easy. If you try to cut it too early, it could fall apart.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power for about 1 minute per slice or until heated through.
You can also freeze the leftovers. Once completely cool, wrap the pie in plastic wrap and an additional layer of foil, then freeze it for up to three months. You can also freeze individual slices in freezer bags.

Nutrition Information

Show Details

Serving 1slice Calories 405kcal (20%) Carbohydrates 5g (2%) Protein 32g (64%) Fat 27g (42%) Saturated Fat 12g (60%) Sodium 658mg (27%) Fiber 1g (4%) Sugar 3g (6%)