Cheesy Keto Meat Pie

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This low-carb meat pie has been a staple in our home since my son was born, which tells you everything you need to know about how reliably it lands with a family. It is built on simple, budget-friendly ingredients, comes together without a complicated process, and delivers the kind of deeply satisfying, cozy flavor that makes everyone at the table happy. For anyone eating keto or keeping meals low-carb and nourishing, this is exactly the kind of recipe that proves you do not have to sacrifice comfort to eat well.

Here is my take after making this more times than I can count: this savory keto pie sits in a sweet spot between accomplishing something in the kitchen and not losing your entire evening to it. Making the coconut flour crust feels satisfying in the way that real from-scratch cooking does, but it is not precious or fussy. That said, I probably make a crustless version about half the time, and it is just as delicious, so if you want to skip straight to the filling, that is a completely valid move.

It reheats beautifully, which makes it one of my go-to meal prep recipes alongside others like cheeseburger pie and crockpot keto shepherd’s pie. Whether you are feeding a hungry family on a weeknight or want something homemade and hearty waiting in the fridge, this keto meat pie delivers every time.

How to Make Keto Meat Pie

This delicious cheesy comfort dish combines a 4-ingredient pie crust and a meat filling with only 6 basic ingredients. You’ll be pleasantly surprised by how quickly this recipe comes together once you get going. Prep time is only 15 minutes, and your oven does the rest.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredient Notes

• Coconut flour: This low-carb and keto alternative to traditional flour works perfectly in this crust. It absorbs moisture in eggs and butter and binds the ingredients together, resulting in a delicate and crumbly texture.
• Mozzarella cheese: For that creamy, gooey texture that helps bind the beef and mushrooms together. Use any melty cheese you have on hand like cheddar, Gouda, or provolone. Make this pie dairy-free by using coconut oil instead of butter and omitting the cheese. Or sprinkle cheese over half the pie to please mixed diet households.

Step-By-Step Instructions

Even though this savory pie has quite a few steps, it surprisingly comes together easily. Start with forming the pie crust first, and while it bakes, work on the meat filling. Then, combine the two components together and finish off in the oven for the final bake. Waiting for it to cool before you dig in is the challenging part!

Get started with the crust:

1. Make the dough.
2. Roll, press and pinch it into position.
3. Pre-bake for a few minutes.

Prep the filling while the crust bakes:

1. Cook the onions. mushrooms and garlic.
2. Add the ground beef and saute until pink.
3. Fold in HALF the cheese (save the other half for the topping).

Assemble the pie:

1. Transfer the meat to the pie crust.
2. Top with the rest of the cheese.
3. Bake until the cheese is golden and bubbly delicious!

Variations

As written in the recipe card, this recipe is naturally gluten-free, sugar-free, low-carb, low-oxalate, and low-fiber. It is also grain-free, phytate-free, and low in histamine. If you have additional dietary needs, consider the following modifications:

• Keto carnivore diet: Make a low-fiber recipe by baking a cheesy crustless pie.
• GAPS diet: Swap mozzarella cheese with cheddar cheese, Colby, or Swiss cheese. 

Jessica’s Tips

• Bring down the fiber for a more carnivore-friendly version by omitting the crust. Or simply skip the crust when you’re short on time. The filling the def the best part anyway.
• Raise up the heat with red pepper flakes on top and diced jalapenos in the meat filling. Go for a full Mexican food vibe by adding 1/4 teaspoon chili powder and 1/2 teaspoon ground cumin to the pie crust and top with avocado slices or tomatillo avocado salsa. 
• Make the pie crust up to 6 days in advance. Cover tightly with plastic wrap and refrigerate. The meat filling can be made for up to 4 days ahead and stored in a sealed container until ready to assemble and bake.
• If you aren’t keto, mix in beans or make a gluten-free skillet tamale pie.

How to Store This Recipe

Store keto meat pie leftovers in an airtight container in the fridge for up to 4 days. To reheat, transfer a slice of meat pie into a preheated toaster oven and heat until warmed through. To avoid burning the top, you may need to cover it with parchment paper and aluminum foil. The microwave isn’t ideal for reheating since it tends to make the crust soggy and heat the filling unevenly.

To freeze, assemble the meat pie with the crust, filling, and cheese topping, and cover the pie with a lid or plastic wrap. For added protection, place the wrapped pie in a large freezer-safe bag to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator and then do the final bake. Or you can bake it directly from frozen, adding a little extra baking time to ensure the pie cooks through.

Note that some glass ovenware may crack and break when exposed to extreme temperature changes. Therefore, if using a glass or porcelain pie dish, I recommend thawing it first and letting it come to room temperature for even baking.

How to Serve Keto Meat Pie

Let the pie cool for a few minutes before slicing. Use a sharp knife and cut into generous wedges to keep the filling intact.

This savory pie perfectly balances meats, veggies, and delicious fats in cheese and butter. You can serve with a low-carb side like mashed cauliflower, braised cabbage, or creamed collard greens to make it a complete meal. A serving of a creamy soup like butternut squash soup or carrot and ginger soup is delicious, too.

More Easy Keto Ground Beef Recipes To Try

• Cheeseburger pie
• Beef and broccoli casserole
• Italian ground beef skillet
• Ground beef cabbage stir fry
• Philly cheesesteak skillet