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Deep Dish Beef Pie

Posted by Solitary Dancer on December 4, 2006

Here’s a great recipe from Karen and Bill. These two are fantastic in the kitchen. They are from Dr. B’s board. They are a true love story. They met and married not too long ago.
Everything they come up with is wonderful!

This recipe is really Bill’s creation.  Here’s what he has to say.

————-Deep Dish Beef Pie————–

I de-carbed an old favorite recipe – everyone here liked it, and thought I should post it. So here goes.


1 package pre-fried bacon, cut into 1″ or so pieces. (Actually, it is even better if you fry up about a half pound of thick sliced bacon, cut it into 1″ pieces and brown the other meat in it. But I don’t always have the time or patience to do that. The microwavable stuff is SO convenient.
1 teaspoon salt
1/4 teaspoon pepper
2 lbs beef stew meat, cut into 3/4″ cubes
1 very small onion, minced – perhaps 1/4 cup altogether
1/4 cup butter
1 garlic clove, crushed and minced
2 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 bay leaf
about a cup of beef broth
a bottle or can of beer – no-alcohol is fine. If using real beer, darker is better.

Melt the butter in a large skillet with a lid (we use our electric skillet) and brown the beef cubes.
Add the onions, saute a bit more, then add the rest of the ingredients.
Don’t add the entire amount of beer and broth. Use about half.
The recipe originally had flour to thicken the gravy, and it is easy to get it too juicy.
Bring to a boil, cover and simmer for about 2 hours.
Check every once in a while, and add more of the broth/beer as necessary.
The meat should be nice and tender/falling apart, the stock cooked down. Oh, if using beef stock cubes, be careful, they are so salty.

Top Crust:

1/2 cup butter, softened
2 eggs
1 1/4 cup almond meal. Approximate…we use extra large eggs…large or medium would require less meal.
1/2 teaspoon salt
1 teaspoon baking powder

In a medium bowl, beat the butter until creamy, then beat in the eggs one at a time.
Mix the almond flour, salt and baking powder, then add to the egg/butter mix. Mix well.
Spoon the filling into a pie pan or smallish rectangular baking dish…we used a 7″ x 10″ pyrex one. Put the topping on in smallish spoonfuls…use a fork to spread it around a bit, covering the meat as much as possible.
Bake at 350 for about 25 to 30 minutes, until the filling is bubbling and the top is brown and crisp.
6 servings, at approx 5.7 grams carb each.

Since there are no vegetables in it, we had a small helping each of green beans to go with it. Lettuce salad would be nice too.


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