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 leftovers are great too, whether reheated in the microwave or even cold straight out of the fridge.
I have quite a few ground beef recipes on this site. A few favorites include keto meatloaf, baked hamburgers, ground beef casserole, and keto tacos.
But there's something about this meat pie. Made with well-seasoned ground beef and shredded cheese, it's wonderfully flavorful, and I find myself making it quite often.
I think what makes it especially good is the extra step of cooking the ground beef before adding the seasonings and baking. Somehow, it makes for a more flavorful, juicier dish.
You'll only need a few simple ingredients to make this tasty meat 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.
Kosher salt: If using fine salt, you should use less of it, or the pie could end up too salty.
Spices: I use garlic powder, onion powder, oregano, and cayenne. You can experiment with additional spices such as smoked paprika and cumin.
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 an 85/15 mix (lean ground beef). I tried a 90/10 mix (extra-lean ground beef) and felt it was too dry.
Shredded cheddar: I like to use sharp cheddar or even extra-sharp.
Making this meat pie is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
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 ground beef mixture to a greased pie plate and top it with more cheese. Bake for about 30 minutes in a preheated 350°F oven. Let it rest before slicing and serving.
Despite having no crust to hold it together, 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 get reabsorbed back into the pie and will allow 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.
Frequently asked questions
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.
Yes, definitely. You should start by cooking the ground beef, then transfer it to the pie dish and bake it. In this sense, this recipe differs from meatloaf where you bake the raw meat.
Yes. Once completely cool, you can wrap the pie in a layer of 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.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- It's possible to make this recipe with dark-meat ground chicken or turkey, although naturally, it won't be as good or as flavorful as beef.
- 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.
This tasty pie goes well with lots of side dishes. It's very versatile. I simply serve it with a side of vegetables. I often serve it with one of the following:
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, on 50% power, for about 1 minute per slice.
I sometimes eat them cold for my lunch the next day, with fresh-cut veggies, grainy mustard, and quick pickles. But they do taste better when heated up.
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Keto Meat Pie
- 1 teaspoon olive oil for the pan
- 6 large eggs lightly beaten
- 1 teaspoon Diamond Crystal kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 tablespoons Dijon mustard
- 6 oz tomato paste
- 2 lb lean ground beef 85/15
- 1 ½ cups shredded cheddar divided
- Preheat your oven to 350 degrees F. Grease a 9-inch pie plate with olive oil and place it on a foil-lined baking sheet (to catch any drips while baking).
- In a large mixing bowl, whisk the eggs. Whisk in the kosher salt, garlic powder, onion powder, dried oregano, and cayenne.
- Whisk in the Dijon mustard and the tomato paste. Set the egg mixture aside.
- Heat a large stainless steel skillet over medium heat. You can add some oil if you want, but I find it unnecessary as the beef releases quite a bit of fat. Add the ground beef and cook, stirring often and breaking it up as it cooks, until no longer raw but still slightly pink, about 5 minutes. Drain. Allow to slightly cool.
- Mix the cooked and drained ground beef into the egg mixture. Mix in 1 cup of shredded cheddar.
- Transfer the mixture to the prepared pie plate, packing it in and smoothing the top and sides out. Sprinkle the remaining ½ cup cheddar on top.
- Bake until set, about 30 minutes. Let cool in the pan for 15-20 minutes before slicing and serving.
Add Your Own Notes
Nutrition per Serving
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