Low Carb Beef Pot Pie is simply delicious and packed with chunks of juicy beef and veggies. This rustic family-style pot pie is topped with a gluten-free tender crust that compliments this savory pie so well. It is the perfect low-carb and THM comfort food for any family dinner.
What Ingredients Do I Need to Make This Low Carb Beef Pot Pie?
This large family-style beef pot pie is so filling and delicious and the best part is that it is made from simple homestyle ingredients. Traditional pot pie recipes are fairly simple to convert from a high-carb version to a lower-carb gluten-free dinner option.
There are just a few modifications that are needed to do this. For example, the way the filling is thickened and topping the pie with a low-carb crust recipe instead of the traditional wheat flour crusts that you pick up at the store.
Both changes are easy to do while still maintaining the deep savory flavors of a traditional pot pie. It will make a great family-friendly meal that everyone will love.
Let’s take a look at the components that make up my Low Carb Beef Pot Pie recipe. I’ll break them down individually so I can explain what you need and any possible substitutions you can make.
Beef: Since this ingredient is the star of the show I like to go with a good cut of beef like sirloin steak or any with good marbling. However, I’ve used the cubes of stew meat before and they worked well too.
I will say this though, though it was tasty, the stew meat is usually tougher so it had slightly more chew than the more tender cuts, but it is just as flavorful and delicious.
If you’re looking for a more budget-friendly option you can even go with ground beef. So use your favorite beef cuts, whatever is on sale, or whichever you have in your freezer at the time. You can’t go wrong with any beef.
Cooking Liquid: in order to get an even deeper beef flavor profile into this pie, I like to use good beef stock or broth. It will add an even richness to the filling that is unbeatable. If you don’t have any beef stock on hand you can use any broth you prefer.
Just don’t skimp and use all water or the pot pie will not be as flavorful and beefy, which is what set’s this beef pot pie apart.
Low Carb Veggies: There are many yummy options for veggies that you could use in this beef pot pie. In my version, I use celery, green beans, onions, radishes (to replace potatoes), and a small number of frozen peas and carrots.
Before any of my Keto friends mention it, let me talk about the peas and carrots. They can be left out if you are totally opposed to using them.
I’d like to mention here though, that I only use 1 cup of frozen peas and carrots and those are divided amongst the ten servings in this recipe. Meaning they only add about 1 net carb per serving.
If you want to leave them out you can do so or substitute another veggie for those. Maybe add more radishes or replace them with cauliflower florets. Your kitchen, your call!
Low Carb Thickener: Typically pot pie recipes will call for white flour or corn starch to thicken the filling for the pie, and if you don’t care about the extra carbs, you can go that route here. But the extra carbs do not lend themselves well to weight loss. So I wouldn’t use them.
So I use a low-carb thickener like Xanthum Gum or Glucomannan (Glucci). You can use your favorite or whichever you have on hand. How much you use will be determined by how thick you want your pot pie filling.
I don’t like to use a ton of low-carb thickeners in my recipes because after too much I don’t like the texture they give to things. That means I leave my pot pie a little more on the runny or juicy side to avoid that, but you can decide that and do as you wish.
Gluten-Free & Low Carb Pie Crust: I’ve developed a deliciously low carb savory pie crust that my family loves so that is the one you’ll find in the recipe card and see in the photos. It is gluten-free but still has a tender and almost flakey texture to it.
I think the trick to that is the cold butter and the psyllium powder that I use. They both do wonders for the texture of the crust and the butter well, it makes everything taste better, right?
Due to this crust being gluten-free and made with low carb ingredients it is more fragile than a traditional pie crust so even though it is easy to mix and roll out, transferring it to the Beef Pot Pie will take some ease and patience. But thankfully it patches super easy and doesn’t have to be perfect.
After all, we’re going for a homemade family-style pot pie so it doesn’t have to be a beauty to still taste amazing. So take your time when you put the crust on the top of the pie but don’t let it stress you if you have to patch it some if it tears in the process.
Flavorful Seasonings: The seasonings I love to flavor my beef pot pie are garlic powder, onion powder, salt, black pepper, and parsley. But if you want to use your favorites then that is fine. You could also add some savory herbs like thyme and basil if you like those flavor profiles.
Tips, Tricks, and Supplies For A Great Low Carb Beef Pot Pie Every Time.
- When making the pot pie crust you’ll need to have these tools handy before you roll out the dough: parchment paper, cooking spray, a sturdy rolling pin, a knife for trimming, the beef filling already in the 9×13 baking pan.
- For the best crust outcome make sure you are working with extra cold ingredients. The butter will need to be frozen so you and grate it into the dough ingredients and when adding the water to bring the dough together it needs to be ice cold. Keeping these ingredients cold will help with the tenderness and flakiness of the crust. Low carb pie crust is a hard one to make “flakey” like traditional pie crusts but using cold butter and water help make this dough have a better texture.
- Don’t overwork the dough while mixing it or the warmth of your hands will melt the butter and warm the dough up defeating the purpose of starting with cold ingredients.
- Don’t skip the resting period where the dough chills in the refrigerator. This will give the ingredients like the psyllium powder to do their thing and help the crust hold together better.
- For this Low Carb Beef Pot Potato Pie, you’ll need a large saucepan to saute the meat and prepare the filling in, and a large 9×13 casserole dish to bake it in. Unless you want to do two smaller pies and freeze one for later. Which would be an excellent idea.
- This pot pie is even more delicious than leftovers throughout the week. To reheat a single portion of the low-carb beef pot pie leftovers, just place it in the oven for 15 minutes at 350F. If you are reheating a larger portion of the entire pie it will take longer to reheat. You can also reheat it in the microwave if desired but for the best results use the oven. The crust doesn’t get as soggy as it will in the microwave.
If you are a fan of pot pies then I’d like to remind you to also check out my Mini Low-Carb Chicken Pot Pies too.
A rich and savory low carb beef pot pie with a light and buttery gluten free top crust. This is the perfect meal when you or your family are craving some hearty and comforting.
For the Beef Pie Filling
- 2 pounds of beef, cut into bite sized cubs
- 2 cups of chopped celery
- 1 1/2 cup of chopped peeled and diced radish or turnip
- 1 cup of chopped red onion
- 1 (12 ounce) bag of frozen green beans
- 3 cups of organic beef broth
- 1-2 teaspoons of low carb thickener or choice
For the Pot Pie Crust
- 1 1/2 cup of almond flour
- 1/4 cup oat fiber
- 2 egg whites
- 2 tablespoons of psyllium powder
- 1 tablespoon Nutritional Yeast, optional
- 5 tablespoons of frozen butter, grated
- 10-12 tablespoons of ice water (as needed)
- To prepare the beef filling, add one tablespoon of oil to a skillet and sauté the beef just until browned on all sides. Remove it from the pan.
- In the same pan (with beef drippings) toss in the celery, and onions radishes, and green beans. Cook until tender.
- Next, add the beef broth and the seasonings (not the Xanthum) to the pan and stir well.
- Let the mixture come to a simmer then it is time to thicken the filling.
- Slowly sprinkle over the low-carb thickener and stir the entire time as you're doing this to prevent lumps. Let the mixture simmer until it reaches the desired thickness. Set aside to make the crust.
- To make the crusts add in the almond flour, psyllium powder, oat fiber, garlic, and onion powder and mix them well.
- Next, grate in the cold butter and add the egg white. Mix to combine.
- Then add in the ice water one tablespoon at a time. Mix them in after each tablespoon until the dough can be formed into a ball in your hand. With my ingredients mine usually takes about 10 tablespoons.
- Let the dough rest in the refrigerator for at least 10-15 minutes.
- Remove the dough and place it between two pieces of parchment paper and roll it out until it is about 1/4-1/2 inch thick.
- Remove the top layer or parchment paper and carefully lift and flip the crust onto the top of the beef pot pie filling. Slowly peel the remaining layer of parchment paper off the crust.
- Remember this crust is delicate so be patient, but if it tears just patch it back as it will still taste delicious.
- Gently press the dough down so it touches the tops of the filling. Cut a slit in the center.
- Bake in a preheated 350-degree oven for 30 to 35 minutes until the crust is nicely golden brown and the filling is hot and bubbly.
- Let the pot pie rest for 10 minutes before serving.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!