Low-Carb Meat Pie — Comfort Food, Reimagined | 6g Net Carbs

Ingredients

• 500g lean beef mince
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, finely diced
• 1 celery stick, finely diced
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp Worcestershire sauce (check for low-carb option)
• 1 beef stock cube (made with water, or low-carb stock)
• 1 tbsp olive oil
• 1 pack of low-carb pastry (or homemade using almond flour)
• 1 egg (for egg wash)
• Salt and pepper to taste

Method

1. Heat olive oil in a large pan, add onion, garlic, carrot and celery. Cook for 5–7 minutes until softened.
2. Add beef mince and cook until browned. Stir in tomato purée, herbs, Worcestershire sauce, stock and seasonings. Simmer for 15 minutes, until the sauce thickens.
3. Preheat oven to 200°C (fan 180°C).
4. Roll out half the pastry and line a pie dish. Add the cooled filling.
5. Cover with the remaining pastry, seal the edges and brush with beaten egg.
6. Make a few slits on top and bake for 25–30 minutes until golden.
7. Allow to rest for 5 minutes before serving.