Craving a hearty, guilt-free meal that satisfies your comfort food cravings?
Check out this Keto Meat Pie. A tasty mix of seasoned minced meat, savory spices, and a golden, cheesy topping awaits. Best of all, it doesn’t use a traditional pie crust!
This recipe is great for keto dieters and those watching carbs. It skips starchy fillers and focuses on bold ground beef flavor.
For simple pie recipes, unique ground beef meals, or a dinner that the whole family will enjoy, this recipe is for you. Pre-cooking the beef locks in juiciness, while a layer of melted cheese adds irresistible richness. Plus, leftovers stay delicious, making it ideal for meal prep or quick keto lunches. Dive into this gluten-free, high-protein pie and redefine what’s possible with low-carb cooking!
INGREDIENTS
Savory Beef Base
2 pounds lean ground beef (85/15) – High-quality, grass-fed beef for maximum flavor and optimal fat balance.
1 teaspoon avocado oil – Lightly coats the pan for easy cooking (substitute with olive oil or ghee).
Egg Binding & Texture
6 large farm-fresh eggs, lightly beaten – Creates a custardy, pie-like base without starchy fillers.
Flavor-Boosting Seasonings2 teaspoons garlic powder – Adds aromatic depth.
2 teaspoons onion powder – Enhances savory umami notes.
1 teaspoon dried oregano – Mediterranean herbiness for warmth.
¼ teaspoon cayenne pepper – A subtle, smoky heat (adjust to taste).
1 teaspoon Diamond Crystal kosher salt – Balances flavors (use ½ tsp if substituting with fine-grain salt).
Rich, Tangy Sauces
6 ounces sugar-free tomato paste – Concentrated richness without added carbs.
2 tablespoons bold Dijon mustard – Adds zesty complexity and emulsifies the mixture.
Cheesy Finish
1 ½ cups sharp cheddar cheese, shredded (divided) – Reserve ½ cup for a golden, bubbly topping.
Step-by-Step
Create a juicy, cheesy masterpiece with these foolproof instructions—no crust required!
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Prepare and Preheat
Preheat the oven to 350°F. (175°C).
Lightly grease a 9-inch pie plate with oil. Avocado or olive oil works well. Place the pie plate on a foil-lined baking sheet. This will catch drips and make cleanup easier.
-
Build the Flavor Base
In a large mixing bowl, whisk together:
6 lightly beaten eggs (creates a custard-like texture)
1 tsp Diamond Crystal kosher salt (or ½ tsp fine-grain salt)
2 tsp garlic powder + 2 tsp onion powder (for savory depth)
1 tsp dried oregano + ¼ tsp cayenne pepper (herbaceous warmth + subtle kick)
Whisk in 2 tbsp Dijon mustard (for tangy richness) and 6 oz sugar-free tomato paste (for concentrated umami). Set aside.
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Cook the Beef to Perfection
Heat a 12-inch skillet over medium heat.
Add 2 lbs lean ground beef (85/15) directly to the dry skillet.
Pro tip: If using extra-lean beef, add 1 tsp oil to prevent sticking.
Break apart the beef with a spatula as it cooks. Sauté until mostly browned but slightly pink (about 5 minutes). This keeps it tender.
Drain excess fat (if needed) and let cool slightly—this prevents the eggs from scrambling when mixed.
-
Combine & Layer
Fold the warm beef into the egg-spice mixture until fully coated.
Stir in 1 cup shredded sharp cheddar (reserve ½ cup for topping).
Press the mixture firmly into the greased pie plate, smoothing the top and edges to form an even layer.
-
Cheesy Finish & Bake
Sprinkle reserved ½ cup cheddar evenly over the top.
Bake for 30 minutes on the middle rack until the edges turn golden, the center sets, and the cheese bubbles.
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Rest & Serve
Let the pie cool 15-20 minutes in the pan—this ensures clean slices.
Cut into wedges and serve warm.
-
Storage & Reheating
Refrigerate leftovers for up to 4 days or freeze for 3 months.
Reheat slices in the microwave (90 seconds) or air fryer (5 minutes at 375°F) for crispy edges.
Storage Instructions
To keep your keto meat pie tasting fresh, store cooled leftovers in an airtight container in the fridge for up to 4 days.
For best results, portion slices before refrigerating—this makes reheating a breeze! Heat individual servings in the microwave for 60-90 seconds with a cover. You can also use an air fryer. Set it to 375°F and cook for 4-5 minutes to get the cheesy crispness back.
If the pie feels dry after being in the fridge, add a teaspoon of broth or water. This will keep it moist when you reheat it. Avoid leaving the dish at room temperature for over 2 hours to maintain food safety and flavor integrity. Perfect for grab-and-go lunches or quick keto dinners!
Tips for Achieving Maximum Flavor
Unlock bold, restaurant-quality taste in every bite with these chef-approved tricks! First, brown the ground beef in small batches. This helps avoid overcrowding the skillet. It also creates a nice, caramelized crust.
Next, bloom the spices.
After draining the beef, quickly sauté garlic powder, onion powder, and oregano in the leftover fat.
This will enhance their aroma. For a tangy flavor, add a splash of beef broth or red wine vinegar to the skillet after cooking the meat. Then, stir those golden-brown bits into the egg mixture. Don’t skip the Dijon-tomato paste combo—it adds umami richness and balances the beef’s savoriness.
Let the mixture rest for 10 minutes before baking. This helps the flavors blend.
Use extra-sharp cheddar for a stronger cheesy taste. A sprinkle of smoked paprika on top before baking adds a nice smokiness. This makes the pie unforgettable!
FAQ
Q: Can I substitute the cheddar cheese with another type?
A: Absolutely! While sharp cheddar adds a rich, tangy profile, pepper jack lends a spicy kick, or smoked gouda introduces a savory depth. For a dairy-free option, try nutritional yeast mixed with coconut oil for a cheesy flavor.
Q: Why pre-cook the beef instead of baking it raw with the eggs?
A: Searing the beef first caramelizes its fats and proteins, creating a deeper flavor base. Skipping this step can result in a bland, watery texture, as raw beef releases excess moisture during baking.
Q: Can I use an egg substitute for this recipe?
A: Yes! For a lighter texture, flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work, though the pie may be slightly less firm. For a vegan twist, blend silken tofu with turmeric for color.
Q: How do I prevent the pie from drying out?
A: Avoid overbaking—30 minutes is ideal for a custardy center. If your oven runs hot, check at 25 minutes. Adding 1-2 tbsp heavy cream to the egg mixture also boosts moisture.
Q: Is the cayenne pepper optional for milder palates?
A: Yes! Omit it entirely or replace it with smoked paprika for warmth without heat. Alternatively, add zested lemon peel to brighten the dish without spiciness.
Q: Can I freeze leftovers even though you advised against it?
A: Freezing isn’t the best option because the eggs can become rubbery. To reduce texture changes, wrap portion slices tightly in containers lined with parchment. Thaw overnight in the fridge before reheating.
Keto Meat Pie
Ingredients
Savory Beef Base
- 2 pounds lean ground beef 85/15 – High-quality, grass-fed beef for maximum flavor and optimal fat balance.
- 1 teaspoon avocado oil – Lightly coats the pan for easy cooking substitute with olive oil or ghee.
Egg Binding & Texture
- 6 large farm-fresh eggs lightly beaten – Creates a custardy, pie-like base without starchy fillers.
- Flavor-Boosting Seasonings2 teaspoons garlic powder – Adds aromatic depth.
- 2 teaspoons onion powder – Enhances savory umami notes.
- 1 teaspoon dried oregano – Mediterranean herbiness for warmth.
- ¼ teaspoon cayenne pepper – A subtle smoky heat (adjust to taste).
- 1 teaspoon Diamond Crystal kosher salt – Balances flavors use ½ tsp if substituting with fine-grain salt.
Rich Tangy Sauces
- 6 ounces sugar-free tomato paste – Concentrated richness without added carbs.
- 2 tablespoons bold Dijon mustard – Adds zesty complexity and emulsifies the mixture.
Cheesy Finish
- 1 ½ cups sharp cheddar cheese shredded (divided) – Reserve ½ cup for a golden, bubbly topping.
Instructions
Prepare and Preheat
- Preheat the oven to 350°F. (175°C).
- Lightly grease a 9-inch pie plate with oil. Avocado or olive oil works well. Place the pie plate on a foil-lined baking sheet. This will catch drips and make cleanup easier.
Build the Flavor Base
- In a large mixing bowl, whisk together:
- 6 lightly beaten eggs (creates a custard-like texture)
- 1 tsp Diamond Crystal kosher salt (or ½ tsp fine-grain salt)
- 2 tsp garlic powder + 2 tsp onion powder (for savory depth)
- 1 tsp dried oregano + ¼ tsp cayenne pepper (herbaceous warmth + subtle kick)
- Whisk in 2 tbsp Dijon mustard (for tangy richness) and 6 oz sugar-free tomato paste (for concentrated umami). Set aside.
Cook the Beef to Perfection
- Heat a 12-inch skillet over medium heat.
- Add 2 lbs lean ground beef (85/15) directly to the dry skillet.
- Pro tip: If using extra-lean beef, add 1 tsp oil to prevent sticking.
- Break apart the beef with a spatula as it cooks. Sauté until mostly browned but slightly pink (about 5 minutes). This keeps it tender.
- Drain excess fat (if needed) and let cool slightly—this prevents the eggs from scrambling when mixed.
Combine & Layer
- Fold the warm beef into the egg-spice mixture until fully coated.
- Stir in 1 cup shredded sharp cheddar (reserve ½ cup for topping).
- Press the mixture firmly into the greased pie plate, smoothing the top and edges to form an even layer.
Cheesy Finish & Bake
- Sprinkle reserved ½ cup cheddar evenly over the top.
- Bake for 30 minutes on the middle rack until the edges turn golden, the center sets, and the cheese bubbles.
Rest & Serve
- Let the pie cool 15-20 minutes in the pan—this ensures clean slices.
- Cut into wedges and serve warm.
Storage & Reheating
- Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Reheat slices in the microwave (90 seconds) or air fryer (5 minutes at 375°F) for crispy edges.