Keto Meat Pie with Cheddar

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This keto meat pie with a cheesy topping and no crust is big on beef flavor and contains no starchy fillers! It's truly easy to make, and the leftovers are great, too, whether reheated in the microwave or eaten cold straight out of the fridge.

Keto meat pie is served on a white plate with a fork.

I have several ground beef recipes on this site, including keto meatloaf, baked hamburgers, and Cuban picadillo. But there's something about this keto meat pie. Made with well-seasoned ground beef and shredded cheese, it's wonderfully flavorful. What makes it especially good is the extra step of cooking the ground beef before baking the pie. It makes for a flavorful, juicy dish.

Ingredients

You'll only need a few simple ingredients to make this pie. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Eggs: I use large eggs in most of my recipes, including this one.
To season: Kosher salt, garlic powder, onion powder, oregano, and cayenne.
Mustard: I use Dijon mustard. This traditional French mustard is creamier and less vinegary than yellow mustard.
Tomato paste: Adds great flavor and not too many carbs.
Ground beef: I use lean ground beef (85/15).
Shredded cheddar: I like to use sharp cheddar.

Variations

You can make this recipe with ground chicken or turkey, although naturally, it won't be as good or as flavorful as beef. If you opt for these options, use dark meat. The white meat is too lean and dry.
You can use another melty cheese instead of cheddar. Provolone is good.
If you'd like to experiment with different spices, cumin and/or smoked paprika are excellent in this recipe. You can add a teaspoon of each.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

You start by mixing the egg with salt, spices, mustard, and tomato paste.

Next, cook the ground beef and drain. Mix it with the egg mixture and add in some of the cheddar.

Transfer the mixture to a greased pie plate and top it with more cheese.

The pie mixture was transferred to the pan and topped with cheese.

Bake the pie for about 30 minutes in a preheated 350°F oven. Let it rest before slicing and serving.

Expert Tip

Despite having no crust, this pie holds together just fine. It is very important, though, to let it rest in the pan for 15-20 minutes after it's done. This will allow the cooking juices to be reabsorbed back into the pie, allowing for easier, cleaner slicing. As long as you let the pie cool and set, cutting it into slices is easy. If you try to cut it too early, it could fall apart.

Recipe FAQs

Can I use extra-lean ground beef?

I usually use lean ground beef in this recipe (85/15). I tried this recipe once with extra-lean ground beef and felt it came out too dry and not as flavorful. So I don't recommend it.

Should I cook the beef before adding it to the pie?

Yes, definitely. You should start by cooking the ground beef, then mix it with the remaining ingredients, transfer it to the pie dish, and bake it. In this sense, this recipe differs from meatloaf, where you bake the raw meat.

Can I use yellow mustard?

Yes, but Dijon mustard is tastier.

Serving Suggestions

This pie is a versatile main dish that pairs well with many side dishes. I typically serve it with sauteed or steamed vegetables such as:

It's also good with one of these salads:

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power for about 1 minute per slice or until heated through. I like to serve the leftovers with fresh-cut veggies, grainy mustard, and quick pickles or pickled red onions.

You can also freeze the leftovers. Once completely cool, wrap the pie in plastic wrap and an additional layer of foil, then freeze it for up to three months. You can also freeze individual slices in freezer bags.