I adore broccoli steamed, but I’m frankly not too fond of it added to casseroles. It invariably cooks too long and gets bitter. So I had strong misgivings about adding it in this recipe. I think I must have used just the right amount of broccoli, because I LOVED this final dish and the broccoli didn’t get strong-tasting!! My husband, when he carried his plate to the kitchen sink, after having wolfed down seconds, said “You can add THAT one to your regular rotations.” That’s always a pretty good sign from him. 😉 The filling was quite creamy yet not overly wet. Having used grass-fed beef for this, the beef flavor was rich indeed. Give this one a try! I’m certain you’re going to like it. Although not suitable until you are closer to goal weight, this one is well worth the wait. If you use Induction suitable biscuit dough (like flax muffin batter) and not do a bottom crust, those still in the initial Atkins Induction phase could still enjoy this recipe. 🙂
VARIATION: You lamb fans could use ground lamb in this pie for a very nice variation.
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1 1/3 c. CarbQuik bake mix (use a gluten-free bake mix for a gluten-free version)
¼ c. oat flour (from certified gluten-free oats if you require that)
½ c. coconut oil or cold butter
¼ tsp. sea salt
1/3 c. ice water
1 lb. ground beef (I used 90% lean grass-fed)
6 large mushrooms, sliced chopped coarsely
1/3 c. red bell pepper, chopped
2 oz. onion, chopped
½ c. drained or Greek yogurt
¼ c. cream
Dash each salt
¼ tsp. black pepper
1½ c. broccoli, raw, coarsely chopped
DIRECTIONS: Make the blender mushroom soup (linked above) per that recipe’s instructions. You will only use half of this soup for this recipe. Store the remaining half in your refrigerator for another use.
Measure out the dry ingredients for the crust in a medium mixing bowl. Stir well. With a fork or pastry cutter, blend in the coconut oil or cold butter until the mixture resembles coarse cornmeal and visually appears to be uniformly blended. Add the ice water slowly and with your fork, stir until it forms a solid ball of dough. I had to knead mine 4-5 times to facilitate that. Divide dough into a chunk of 2/3 of the dough for the bottom crust and 1/3 of the dough for the top crust. Roll bottom crust between 2 sheets of plastic wrap until 1-1½” larger than your baking dish. I used a 7 x 11 ceramic dish. Remove top plastic and lift the dough, plastic and all and gently tip it onto the pan, centered. Remove plastic and press it in the bottom and along the sides of your baking dish. If there are any tears, just press it together. Perfection here is not an issue. Set aside while you cook the filling.
Preheat oven to 350º. Brown the meat in a non-stick skillet (mine is ceramic) over medium-high heat. Add the onion and bell pepper. Saute until veggies are nearly tender. Add the chopped mushrooms and saute the mixture just until they are no longer opaque. Stir in the condensed soup, yogurt and cream until they are uniformly blended. Stir in the raw broccoli, salt and pepper last. Only saute 1 minute as you DO NOT want the broccoli really cooked much. That happens in the oven.
With a rubber spatula, scrape filling into the crust. Now roll out the remaining dough to roughly the size and shape of your dish (again between plastic wrap) and top the pie with it. Seal the edges of the top and bottom crust crimping in any fashion you like. Make some vent holes with a knife tip or fork. Pop into 350º oven for about 1 hour or until dough is golden brown.
NUTRITIONAL INFO: Makes 6 servings, each contains:
340 calories, 33 g fat, 19.83 g carbs, 11.26 g fiber, 8.57 NET CARBS, 10 g protein, 353 mg sodium