Ground Beef Meat Pie with Low-Carb Crust

A keto meat pie with green beans on a plate, close up on bite.

5 from 50 votes

Ground Beef Meat Pie with Low-Carb Crust

This keto meat pie features a simple four-ingredient coconut crust and a hearty filling of ground beef, mushrooms, onions, garlic, and gooey cheese. It delivers all the comfort food vibes that both kids and adults will rave about. Plus, it's an excellent meal prep option—the leftovers taste just as fantastic!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: keto meat pie, low carb meat pie, meat pie

Servings:

Calories: 499kcal

Author: Jessica Haggard

Ingredients

For the crust:

2 whole eggs
½ cup butter melted
1 teaspoon rosemary
½ teaspoon garlic powder
½ teaspoon salt
¾ cup coconut flour

For the meat filling:

1 tablespoon butter
1 medium onion finely chopped
8 ounces mushrooms sliced
2 cloves garlic minced
1 pound ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups mozzarella cheese divided

US Customary - Metric

Instructions

For the crust:

Preheat the oven to 400 °F.
Whisk eggs in a mixing bowl. Mix in the butter, herbs, and salt.
Add the coconut flour to the egg butter mixture. Combine well to form a dough.
Roll the dough into a ball and press into a greased 8 or 9-inch pie dish. Prick the dough multiple times with a fork. Elaborate on how to evenly press dough into crust. Start from center work out, pinch and adjust top edge to make even. Etc.
Bake for 10 minutes until lightly browned. Remove from the oven, fill, and return to finish baking.

For the meat filling:

While the crust is baking, heat the butter over medium-high heat in a skillet. Saute the onion for a minute or so until softened. Add the mushrooms and continue cooking for another three minutes. Add the garlic and saute for another minute or so.
Add the ground beef. Spread into a flat layer and break apart any clumps with a spatula. Season with salt and pepper. Cook until the meat is evenly browned throughout.
Remove from heat and fold in one cup of shredded cheese.
Transfer the filling to the pre-baked pie crust. Top with the remaining cup of cheese and return the pie to the oven for 15 minutes, until the cheese bubbles and turns brown on top.

Notes

Taste and adjust! I always recommend tasting while cooking, so test the meat filling before adding it to the pie crust. Adjust the seasoning as you like best.
Use a well-greased dish. Grease the pie dish generously to prevent the crust from sticking. This will ensure clean slices every time.
Make-ahead prep. Consider prepping the crust ahead of time (or better yet, double or triple it and freeze it for future meat pies). Then, all you need to do is make the meat filling, pour it, and pop it in the oven for a final bake.
Cool the meat pie before cutting. Allow the pie to cool completely before slicing. This allows the flavors to meld together, and the pie will hold its shape better when cut.

Serve: This meat pie is good on its own or pair it with a favorite side to create a well-rounded meal.

Store: Store leftover keto meat pie in an airtight container in the refrigerator for up to 4 days. To reheat, transfer a slice of meat pie into a preheated toaster oven and heat until warmed through.

Nutrition

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