It’s truly easy to make, and the leftovers are great, too, whether reheated in the microwave or eaten cold straight out of the fridge. I have quite a few ground beef recipes on this site, including keto meatloaf, baked hamburgers, Cuban picadillo, and ground beef casserole. But there’s something about this keto meat pie. Made with well-seasoned ground beef and shredded cheese, it’s wonderfully flavorful, and I find myself making it often. I think what makes it especially good is the extra step of cooking the ground beef before adding the seasonings and baking the pie. It makes for a more flavorful, juicier dish.
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. To season: Kosher salt, garlic powder, onion powder, oregano, and cayenne. Mustard: I use Dijon mustard. This traditional French mustard is creamier and less vinegary than yellow mustard. Tomato paste: Adds great flavor and not too many carbs. Ground beef: I use lean ground beef (85/15). Shredded cheddar: I like to use sharp cheddar.
You start by mixing the egg with salt, spices, mustard, and tomato paste. Next, cook the ground beef and drain. Mix it with the egg mixture and add in some of the cheddar. Bake the pie for about 30 minutes in a preheated 350°F oven. Let it rest before slicing and serving.
Sauteed green beans Sauteed broccolini Sauteed spinach Steamed asparagus
It’s also good with one of these salads:
Cucumber vinegar salad Homemade coleslaw Cucumber tomato salad Arugula salad
I like to serve the leftovers with fresh-cut veggies, grainy mustard, and quick pickles or pickled red onions. 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.
