Low-Carb Beef & Beer Pot Pie

Step 1Cut the braising beef into large chunks, 4 to 5 cm (1.5 to 2 inch) each. Season the beef with salt and pepper. Slice the onion and mince the garlic. Slice the celery, carrot and mushrooms.

Step 2Grease an ovenproof casserole dish with a tablespoon of ghee. Add the beef and cook on high heat until seared and browned from all sides, for 3 to 5 minutes. Transfer to a plate and set aside. Reduce the heat to medium.

Step 3Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).

Step 4Grease the casserole dish with the remaining ghee and add the sliced onion. Cook for 3 to 5 minutes, stirring frequently, and then add the minced garlic, sliced celery and carrot. Cook for 5 minutes and then add the sliced mushrooms.

Step 5Pour in the stock and beer. Add the Worcestershire sauce, mustard, tomato paste, 2 bay leaves and 3-4 thyme sprigs. Bring to a boil over a high heat, cover with a lid and then transfer to the preheated oven. Cook for 2 hours until the meat is fall-apart tender.

Step 6To make the crust, place the almond flour, coconut flour, xanthan gum, salt, cold butter and one egg into a food processor. Process until smooth dough forms.

Step 7Wrap in a piece of cling film, flatten with your hands and refrigerate while you cook the beef.

Step 8After 2 hours of baking the beef, remove the lid and bake for another 30 minutes.

Step 9When baked, transfer when whole content into a deep pie dish. I used a 25 cm (10 inch pie dish with the inside diameter slightly smaller at 22 cm (9 inch).
Note: If you end up with too much sauce, use a ladle to transfer the excess sauce into a saucepan. Cook over a medium-high heat for a few minutes until reduced enough. Pour back into the pie dish.

Step 10Place the dough on a strong piece of parchment paper or a silicon mat. Roll the dough into a round, flat crust. To prevent the dough from sticking, use a silicon covered rolling pin or wrap it in a piece of cling film. Measure it to make sure it's big enough to cover the whole pie (in my case it was 25 cm/ 10 inch). The crust will be fragile when the dough warms up. Carefully transfer into the freezer for 10 to 15 minutes.

Step 11Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Remove the crust from the freezer and put on top of the pie, peeling the parchment off the other side.

Step 12Use a fork to create a decorative effect around the top of the pie crust. Brush with the remaining egg (you won't need more than half an egg). Using a sharp knife, poke a small hole in the middle to help the steam escape as it cooks.

Step 13Transfer into the oven and bake for about 20 minutes, turning the pie halfway to ensure even browning. Remove from the oven and let it cool down for a few minutes before serving.

Step 14Eat warm or let it cool down and refrigerate for up to 4 days. This pie can also be frozen for up to 3 months.