Keto Meat Pie with Cheddar

This keto meat pie with a cheesy topping and no crust is big on beef flavor and contains no starchy fillers!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Rest time 15

Total Time 1 10

Servings slices

Calories 405kcal

1 teaspoon oil for the pan
6 large eggs lightly beaten
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
2 tablespoons Dijon mustard
6 ounces tomato paste
2 pounds lean ground beef 85/15
1 ½ cups cheddar shredded, divided

Preheat the oven to 350°F. Grease a 9-inch pie plate and place it on a foil-lined baking sheet (to catch any drips while baking).
1 teaspoon oil
In a large mixing bowl, whisk the eggs, kosher salt, garlic powder, onion powder, dried oregano, and cayenne.
6 large eggs, 1 teaspoon Diamond Crystal kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, ¼ teaspoon cayenne pepper
Whisk in the Dijon mustard and tomato paste. Set the mixture aside.
2 tablespoons Dijon mustard, 6 ounces tomato paste
Heat a large 12-inch 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 and allow to slightly cool.
2 pounds lean ground beef
Mix the cooked and drained ground beef into the egg mixture. Mix in 1 cup of shredded cheddar, reserving ½ cup.
1 ½ cups cheddar
Transfer the mixture to the prepared pie plate, packing it in and smoothing the top and sides out. Sprinkle the remaining ½ cup of cheddar on top.
Bake until set, about 30 minutes. Let the pie cool in the pan for 15-20 minutes before slicing and serving.

Seasonings, especially salt, are guidelines. Adjust to taste.
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.
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 rest period allows the cooking juices to be reabsorbed back into the pie, allowing for easier, cleaner slicing. If 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.
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.
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.