Baking · Savory baking

Beef & Cheddar Almond Pie

A single-crust almond pie filled with thick beef and mushroom sauce and a cheddar topping.

By CarbPortion · AI-assisted recipe

Savory baking · Beef

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 30 min
Cook & rest: 45 min
Total: 75 min
Servings: 6
Method: Oven

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 6 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 6 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Almondsfinely ground180 g
Buttermelted and cooled45 g
Eggbeaten50 g
Ground beefRaw, 90% lean / 10% fat500 g
White mushroomsfinely chopped200 g
Canned tomatoesIn tomato juice, no added salt250 g
Cheddargrated100 g
Oniondiced70 g
Olive oilSalad or cooking oil10 g
Garlicminced8 g
ThymeDried2 g
SaltTable salt3 g
Black pepperDried, ground1 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Heat the oven to 350°F (175°C). Mix the almond meal, butter, egg and one-third of the salt into a dough. Press across the base and 2 cm up the sides of a lined 23 cm pie dish. Prick the base and bake for 12 minutes.
Heat the oil in a skillet. Cook the onion and mushrooms for 6–8 minutes, until their moisture evaporates. Add the beef and brown thoroughly, breaking it apart, until it reaches 160°F (71°C).
Add the garlic, tomatoes, thyme, pepper and remaining salt. Simmer for 8–10 minutes until thick; a watery filling would soften the crust.
Spoon into the part-baked crust, scatter with cheddar and bake for 20–25 minutes until golden and the center reaches 165°F (74°C).
Rest for 10 minutes before slicing into 6 servings. Lift the slices with a broad spatula to support the almond crust.

Kitchen notes

This pie has a base crust and cheese topping. Cover exposed pastry edges with foil if they brown too quickly.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 11.5 g
Fiber: 5.3 g
Carbs − fiber: 6.2 g
Protein: 29.6 g
Fat: 37.7 g
Energy: 490 kcal

Calculated from USDA ingredient records, divided into 6 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Beef & Cheddar Almond Pie

For 6 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat500 g

Vegetables

GarlicRaw8 g
OnionRaw70 g
White mushroomsRaw200 g

Eggs & dairy

CheddarRegular100 g
EggRaw, whole, without shell50 g

Oils & fats

ButterUnsalted45 g
Olive oilSalad or cooking oil10 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt3 g
ThymeDried2 g

Nuts & seeds

AlmondsPlain180 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt250 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/beef-cheddar-almond-pie/

Choose a valid number of servings before printing.