Keep everyone happy with this satisfying, cheese-topped keto masterpiece. Meat pie may be a little old-school, but it’s time to rediscover its deliciousness. Any cook can get rave reviews with this easy-to-follow recipe.
July 20 2016 recipe by Anne Aobadia, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Keep everyone happy with this satisfying, cheese-topped keto masterpiece. Meat pie may be a little old-school, but it’s time to rediscover its deliciousness. Any cook can get rave reviews with this easy-to-follow recipe.
USMetric
6 servingservings
Ingredients
Meat filling
- ½ (2 oz.) ½ (55 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- 2 tbsp 2 tbsp butter or olive oil
- 1½ lbs 650 g ground beef or ground turkey
- 2 tbsp 2 tbsp dried oregano or dried basil
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 3 tbsp 3 tbsp tomato paste
- ½ cup 120 ml water
Pie crust
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 pinch 1 pinch salt
- 4 tbsp 4 tbsp olive oil
- 1 1 large egglarge eggs
- ¼ cup 60 ml water
Topping
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
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Making low carb simple
Instructions
Instructions are for 6 servings. Please modify as needed.
Meat filling
Preheat the oven to 350°F (175°C).
Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, ground beef, oregano or basil, salt, and pepper. Use a spatula to break the meat into smaller pieces, while mixing together. Cook for 8-10 minutes or until no longer pink.
Add the tomato paste, water, and stir to combine. Reduce heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, prepare the pie crust.
Mix the crust ingredients together using a food processor, or with a fork.
Place a round piece of parchment paper in a well-greased, 9-10" (23-25 cm) springform pan, or deep-dish pie pan. Using a spatula or well-greased fingers, evenly press the dough onto the base and the sides of the pan. Prick the base and sides of the crust with a fork, to prevent bubbling.
Pre-bake the crust for 10 minutes. Remove from the oven and place the meat mixture in the crust.
In a small bowl, combine the cottage cheese and shredded cheese. Spread on top of the pie.
Bake on the lower rack for 30-40 minutes, or until golden in color.
Pie crust
FYI
The nutritional information in this recipe was based on a high-fiber coconut and almond flour that we realized was difficult to purchase in some areas of the world. We decided to update it with more common brands that are slightly higher in carbs. That’s why the carb amount in the video does not match the nutritional information in the recipe.
Recommended special equipment
- Food processor
How to vary this recipe
This keto minced meat pie has an easily worked dairy-free pie crust. Here, we have filled it with meat and cheese, but you can use any filling you like. This dish is so versatile, the only limit is your imagination!
If you want a completely dairy-free meal we suggest checking out this keto vegetable pie. Another vegetarian alternative is our very popular keto avocado pie. You can also substitute the meat filling for chicken or salmon.
You can also vary the flavoring of this keto pie. Instead of the dried herbs you can add a couple of tablespoons of Tex-Mex seasoning. Serve it with some leafy greens and avocado, and you'll have the perfect meal for Taco Tuesday.
Feel free to serve this meat pie with a fresh green salad and dressing.
Serve lukewarm for peak flavor.
How to store the keto meat pie
Savory pies are perfect for meal prep. Enjoy as much as you want for dinner and then divide any leftovers into portion-sized pieces.
They keep in the fridge for up to 4 days and in the freezer for 2-3 months.
This pie tastes good cold but even better if it's gently reheated in a microwave or in the oven on a low temperature.
Troubleshooting
Nut flours are heat sensitive and should never be baked on high temperatures or they get burnt. If the crust is cooking too fast and is at risk of burning you can prevent that by wrapping aluminium foil on the edge of the crust. This will allow the center to cook and get golden brown, while you keep the edges from burning.
This recipe yields a dough that makes a thin crust. If you have a bigger pie dish or want a thicker crust you can make 1.5 times the recipe for the crust.
For more information about low-carb and keto baking we recommend our low-carb baking guide.
Top keto pie recipes
- Keto French quiche
- Keto salmon pie
- Keto spinach and goat cheese pie
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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274 comments
251
cynthia.walters16
July 7 2020
I have made this recipe several times and i love it , the crust comes out great if you follow the instructions i also add a bit more salt to the crust , I also add some ground cumin, dried oregano and i also add some feta cheese to the meat mixture, it has more of a greek taste to it with those spices and feta, instead of the cottage cheese I use a fresh goat cheese mixed with a nice strong hard cheese for the topping. I know adding the feta and goat cheese changes the fat to carb ratios but I live in france and can find both very low carb sheeps milk feta and low carb goat cheese and it really enhances the flavor and i can still keep it very low carb.
Reply: #252
252
Reply to comment #251 by cynthia.walters16
Kristin Parker Team Diet Doctor
July 7 2020
I have made this recipe several times and i love it , the crust comes out great if you follow the instructions i also add a bit more salt to the crust , I also add some ground cumin, dried oregano and i also add some feta cheese to the meat mixture, it has more of a greek taste to it with those spices and feta, instead of the cottage cheese I use a fresh goat cheese mixed with a nice strong hard cheese for the topping. I know adding the feta and goat cheese changes the fat to carb ratios but I live in france and can find both very low carb sheeps milk feta and low carb goat cheese and it really enhances the flavor and i can still keep it very low carb.
That does sound delicious!
253
Karla
July 8 2020
I made this last night after finally getting all of the crust ingredients. It was just OK. The filling was quite bland for my taste and the crust didn't go up the sides of the required springform pan. It was very uneven, up the sides, but it did bake and hold up well. I was disappointed in the flavor area tho and I probably won't make this again.
Reply: #254
254
Reply to comment #253 by Karla
Kristin Parker Team Diet Doctor
July 8 2020
I made this last night after finally getting all of the crust ingredients. It was just OK. The filling was quite bland for my taste and the crust didn't go up the sides of the required springform pan. It was very uneven, up the sides, but it did bake and hold up well. I was disappointed in the flavor area tho and I probably won't make this again.
I am sorry that you didn't care for this recipe. Some people choose to make it without a crust. You can adjust the salt and spice level to suit your palate as well, should you choose to try this recipe again.
255
linda-lowery
July 10 2020
Per doctor's orders, we count total carbs (not net). Trying to reverse your net carb math to get the actual total carb number is making my mathematically-challenged head hurt. Can you tell me the total amount of carbs, without the fiber deduction? Thanks!
Replies: #256, #279
256
Reply to comment #255 by linda-lowery
Crystal Pullen Team Diet Doctor
July 10 2020
Per doctor's orders, we count total carbs (not net). Trying to reverse your net carb math to get the actual total carb number is making my mathematically-challenged head hurt. Can you tell me the total amount of carbs, without the fiber deduction? Thanks!
To get Total Carbs, add the Net Carbs (7) and the Fiber (6) for 13 Total Carbs.
257
Reply to comment #210 by Jacolyn
amandadumas13
July 14 2020
This recipe is great! My picky 2 year old even ate and said he loved the "cookie" crust. :) This was a hit for the whole family. I have a larger springform pan, so I had to make 1.5 times the crust recipe. And my cheese didn't crisp or turn golden until i turned the heat up to 400 for the last 15 minutes and it was perfect! We will happily make this recipe again!
Reply: #258
258
Reply to comment #257 by amandadumas13
Kristin Parker Team Diet Doctor
July 14 2020
This recipe is great! My picky 2 year old even ate and said he loved the "cookie" crust. :) This was a hit for the whole family. I have a larger springform pan, so I had to make 1.5 times the crust recipe. And my cheese didn't crisp or turn golden until i turned the heat up to 400 for the last 15 minutes and it was perfect! We will happily make this recipe again!
Thank you for taking the time to let us know!
259
beckigoodyear
September 22 2020
Just made this and have had it for dinner. Was pretty simple to make and it looked and smelled so nice. I added a little extra seasoning to the meat and it tasted lovely. The only thing I am not the biggest fan of is the crust as it’s a bit of an unusual taste. I have not long been keto so I guess I will get used to the flavour of coconut and almond flour. I am looking forward to munching this for the rest of this week.
260
Tye
October 3 2020
I made this tonight with a few variations/notes. It turned out pretty good, but I can see why people are frustrated with this recipe. Notes below.
1) Instead of a spring form pan, I used a 9-in pie dish. Zero chance I would have had enough dough to fill a spring form pan up the sides.
2) I didn't have psyllium husk powder, and subbed in ground flax seed
3) I didn't have coconut flour, so used extra almond flour. As others have stated, I needed to use more almond flour than what I would have needed to make up for the coconut flour. I just sprinkled it in until the dough was the right consistency.
4) The seasoning suggested for the meat mixture is not nearly enough. Had I followed the recipe, this would have been horribly bland. Same goes for the crust. To the meat mixture, I added in onion salt, garlic salt, Italian seasoning, pepper, and salt, all to taste. I also added a bit of garlic salt and Italian seasoning into the crust to give it some flavor.
5) The recipe doesn't specify what kind of cheese to mix with the cottage cheese. I went with sharp cheddar, and honestly, I feel like anything more mild than that would just make this whole thing even more bland if the recipe is followed as written.To be honest, after I had this whole recipe in the oven cooking, I was absolutely sure it was going to be terrible. HOWEVER, after letting it cook for a good 35-40 minutes, and then letting it sit for maybe half an hour to cool a bit, it was a good recipe and I have plenty of leftovers that we will definitely eat over the next couple of days.
Bottom line: If you view this recipe as a starting point and add your own flair to it, you won't be disappointed. If you follow the recipe to the letter, you're likely to wind up with a rather bland dish and will likely be disappointed. Don't be afraid to experiment with this one!
Reply: #261
Reply to comment #260 by Tye
Kerry Merritt Team Diet Doctor
October 3 2020
I made this tonight with a few variations/notes. It turned out pretty good, but I can see why people are frustrated with this recipe. Notes below.
1) Instead of a spring form pan, I used a 9-in pie dish. Zero chance I would have had enough dough to fill a spring form pan up the sides.
2) I didn't have psyllium husk powder, and subbed in ground flax seed
3) I didn't have coconut flour, so used extra almond flour. As others have stated, I needed to use more almond flour than what I would have needed to make up for the coconut flour. I just sprinkled it in until the dough was the right consistency.
4) The seasoning suggested for the meat mixture is not nearly enough. Had I followed the recipe, this would have been horribly bland. Same goes for the crust. To the meat mixture, I added in onion salt, garlic salt, Italian seasoning, pepper, and salt, all to taste. I also added a bit of garlic salt and Italian seasoning into the crust to give it some flavor.
5) The recipe doesn't specify what kind of cheese to mix with the cottage cheese. I went with sharp cheddar, and honestly, I feel like anything more mild than that would just make this whole thing even more bland if the recipe is followed as written.
To be honest, after I had this whole recipe in the oven cooking, I was absolutely sure it was going to be terrible. HOWEVER, after letting it cook for a good 35-40 minutes, and then letting it sit for maybe half an hour to cool a bit, it was a good recipe and I have plenty of leftovers that we will definitely eat over the next couple of days.
Bottom line: If you view this recipe as a starting point and add your own flair to it, you won't be disappointed. If you follow the recipe to the letter, you're likely to wind up with a rather bland dish and will likely be disappointed. Don't be afraid to experiment with this one!Thanks so much for your feedback!
262
amin
November 1 2020
I really like this recipe. Have done it several times. Why was the amount of cheese reduced? I think I prefer the old quantities, otherwise I am afraid there won't be enough topping
Reply: #263
263
Reply to comment #262 by amin
Kerry Merritt Team Diet Doctor
November 1 2020
I really like this recipe. Have done it several times. Why was the amount of cheese reduced? I think I prefer the old quantities, otherwise I am afraid there won't be enough topping
You can certainly add more cheese if you like.
264
Holly
November 13 2020
You really do need to almost double the crust recipe to get the sides high enough. It doesn't spread easily. It sticks to your fingers like oatmeal so it's difficult to shape.
Reply: #265
265
Reply to comment #264 by Holly
Kerry Merritt Team Diet Doctor
November 13 2020
You really do need to almost double the crust recipe to get the sides high enough. It doesn't spread easily. It sticks to your fingers like oatmeal so it's difficult to shape.
Thanks for your feedback, Holly!
266
Diana
November 14 2020
I made this recipe several times already, and it's one of my DD favorites, but I noticed I always need to play a bit with the filling to make it more interesting. This time, I used ground elk meat (it was on sale) and instead of the 1/2 cup of water the recipe calls for, I used 1/4 cup of white wine (I'm pretty sure I messed with the carbs there!) But I agree with other reviewers that the filling may feel a bit bland. Also, instead of cottage cheese (I don't like its flavor and texture), I used crème fraiche for the topping. I love the subtle sweetness of this pie, but I'd like to know how the addition of white wine may have changed the carbs/nutrition content of it. Thank you!
Reply: #267
267
Reply to comment #266 by Diana
Kerry Merritt Team Diet Doctor
November 14 2020
I made this recipe several times already, and it's one of my DD favorites, but I noticed I always need to play a bit with the filling to make it more interesting. This time, I used ground elk meat (it was on sale) and instead of the 1/2 cup of water the recipe calls for, I used 1/4 cup of white wine (I'm pretty sure I messed with the carbs there!) But I agree with other reviewers that the filling may feel a bit bland. Also, instead of cottage cheese (I don't like its flavor and texture), I used crème fraiche for the topping. I love the subtle sweetness of this pie, but I'd like to know how the addition of white wine may have changed the carbs/nutrition content of it. Thank you!
1/4 cup would be 2 fluid ounces, so that would be about 2 carbs. Spread throughout the entire recipe, that would only add about half a carb per serving.
268
kagibb
December 7 2020
I loved this recipe. I found a strategy to easily spread the dough in the pan and up the sides. Take a small square of parchment paper and use it to press the dough into the pan and up the sides. I also substituted the sesame seeds with chia seeds.
Reply: #269
269
Reply to comment #268 by kagibb
Crystal Pullen Team Diet Doctor
December 7 2020
I loved this recipe. I found a strategy to easily spread the dough in the pan and up the sides. Take a small square of parchment paper and use it to press the dough into the pan and up the sides. I also substituted the sesame seeds with chia seeds.
There are so many uses for parchment and managing dough is a great one! Thanks for the tip! So glad you enjoyed this one :)
270
David Putnam
December 27 2020
Except for the fillings and the order laid in, has anyone used this recipe for KETO Chicago Deep Dish PIZZA??? Seems like a perfect kit. I would use SLICES of Mozzarella laid down first on the par-baked crust, then a layer of uncooked ground Italian sausage; then the pizza sauce and finally the Grated Parm.
I'll come back when I try this and share.
Reply: #274
- 1 comment removed
272
Jay
March 4 2021
Can you substitute the psyllium husk for something else?
Reply: #273
273
Reply to comment #272 by Jay
Kristin Parker Team Diet Doctor
March 4 2021
Can you substitute the psyllium husk for something else?
Unfortunately there is not a great substitute for psyllium for most recipes.
274
Reply to comment #270 by David Putnam
Brad
March 18 2021
I was thinking exactly the same thing! Can you Say Lou Malnatis??? (maybe use butter instead of olive oil in the crust to give it that buttery taste?)
275
Ally Myers
May 18 2021
Kristin Parker, I subbed the psyllium with the same amount of ground golden linseed (or flax) works absolutely fine!
276
Robert
July 8 2021
Great recipe. As others have mentioned, you might have to make a bit more crust depending on the size of your dish, and it certainly doesn't hurt to spice it up with garlic and onion powders, and even some red pepper flakes. I mixed one egg into the meat mixture before putting it in the crust. It's not enough to make it taste "eggy," but it firms it up a bit and helps hold the pie together. I like this one.
277
Laura
October 5 2021
Made this last night. I used an 8" spring form pan. The crust fit well in it, covering the bottom and the sides. However, I did not like the flavor of the crust (too bland) and the seseme seeds gave it a crunch every now and then that was unappetizing to me (made me think I was biting into a bit of egg shell until I remembered there were seeds in the crust). The filling was very tasty. I was thinking the next time I try this recipe (and I definitely will), I will leave out the seseme seeds, add spices to the crust and will try adding cubed zucchini or squash to the meat mixture for added variety. This is added to my favorites. Thanks DD!
Reply: #278
278
Reply to comment #277 by Laura
Kristin Parker Team Diet Doctor
October 6 2021
Made this last night. I used an 8" spring form pan. The crust fit well in it, covering the bottom and the sides. However, I did not like the flavor of the crust (too bland) and the seseme seeds gave it a crunch every now and then that was unappetizing to me (made me think I was biting into a bit of egg shell until I remembered there were seeds in the crust). The filling was very tasty. I was thinking the next time I try this recipe (and I definitely will), I will leave out the seseme seeds, add spices to the crust and will try adding cubed zucchini or squash to the meat mixture for added variety. This is added to my favorites. Thanks DD!
Thank you for sharing your tips and ideas!
279
Reply to comment #255 by linda-lowery
Cammi
October 22 2021
Of course, you should never go by a recipes carb count, but by figuring it out with the specific ingredients you're using if you want it to be accurate.
280
Laura B.
August 20 2022
The crust recipe doubles as a nice keto pizza crust. I just roll it out into a circle on some parchment, prebake for about 15 minutes, then add cheese, low sugar tomato sauce and toppings.
Reply: #281
281
Reply to comment #280 by Laura B.
Kerry Merritt Team Diet Doctor
August 22 2022
The crust recipe doubles as a nice keto pizza crust. I just roll it out into a circle on some parchment, prebake for about 15 minutes, then add cheese, low sugar tomato sauce and toppings.
Sounds great! Thanks for sharing!
282
Vicky
March 6 2023
This was my first try on this recipe. After reading all the comments I decided to use additional spices and reduced the coconut flour and increased the almond flour by the same amount. To the meat I added tex-mex seasoning, A LOT along with chili powder and jambalaya seasoning, garlic and onion powder. To the crust I added extra pepper, Tajin and jambalaya seasoning. I also added some pepper jack cheese to the cheddar cheese and topped the pie with sliced jalapenos before popping it into the oven. AND I pre-baked the crust for 20 minutes, not 10 and I baked the whole pie 45 minutes. This was sooooo delicious. I served it with salsa verde and a dollop of sour cream. So, so good and this is now my most favorite dish. Thank you DD for the recipe!
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