Monday, May 11, 2015

Impossibly Easy Beef, Kale & Cheddar Pie - Low Carb One-Dish Meal

This evening I decided to make another Impossibly Easy Pie (my grain free version of the old Bisquick Impossible Pies). By making one of those this evening, it will provide me with a quick and easy lunch for the remainder of the week, which is always a good thing!

This evening I decided to use the pound of ground sirloin and fresh baby kale that I had in the fridge to make Impossibly Easy Beef, Kale & Cheddar Pie. It is so easy to make. I simply browned the ground beef with onion, garlic, salt and pepper and then tossed in fresh baby kale and cooked it until wilted. I also added in some organic oven roasted tomatoes packed in oil that I get at Costco. Instead of using those, you could substitute about half the amount of sun dried tomatoes packed in oil instead. It has shredded cheddar cheese and then my batter mixture poured on top. I used a fork to poke holes in a number of different spots to allow the batter to seep down through the beef mixture so it wouldn't all stay on the top as it baked. After it was almost done cooking, I added a bit more shredded cheese on top for the last 5 minutes or so of cooking. If you wanted to make it even more quick to put together on a weeknight, you could precook your beef and kale mixture and then simply place it in the pie dish along with the cheese, whisk the quick batter together, pour and bake. It's an entire meal all in one. For dessert we enjoyed my Panna Cotta topped with fresh was a superfood dinner and dessert fiesta. Enjoy!

Panna Cotta topped w/ fresh blueberries for dessert!

Impossibly Easy Beef, Kale & Cheddar Pie


1 pound ground beef (I used ground sirloin)
3 sliced green spring onions
1 large clove garlic, minced3/4 to 1 teaspoon sea salt, or to taste
1/4 to 1/2 teaspoon black pepper, or to taste
5 ounces fresh baby kale
1/4 cup oven roasted tomatoes packed in oil (or 2 tablespoons sun dried tomatoes packed in oil)1 1/2 cups shredded cheddar cheese, divided
3 large eggs
3/4 cup ricotta cheese
3/4 cup half-and-half or milk
3/4 teaspoon baking powder
3/4 cup blanched almond flour


Preheat oven to 400 degrees F. Lightly spray or grease a 10-inch deep dish pie plate and set aside.

Brown ground beef over medium high heat until no pink remains; add sliced green onions and garlic; cook an additional 1 to 2 minutes. Generously season with salt and pepper, to taste. Add baby kale and cook until kale is wilted and softened, stirring frequently for about 5 minutes. Stir in tomatoes and remove from heat. Spoon beef into pie dish and spread out evenly. Top with 1 cup shredded cheese.

In a medium bowl, beat eggs with ricotta until creamy. Add half-and-half, baking powder, and almond flour, whisking together until smooth. Evenly pour mixture over beef mixture. Using a fork, gently wiggle fork back and forth in several places to allow batter to work its way down through beef mixture. Bake for 30 minutes. Top with remaining 1/2 cup shredded cheese; bake an additional 5 to 7 minutes or until done and cheese is bubbly. Let sit 5 to 10 minutes before cutting into wedges.

*Note: Make sure all juices are cooked off before placing beef and kale mixture into pie dish to prevent pie from becoming too wet.



Joe Davis said...

Did you post Nutritional info? thanks

Gourmet Girl Cooks said...

Hi Joe,

Here is the recipe nutrition calculator I like to use. The carbs, etc. will depend on your portion size. I usually cut it into 6 servings but some may prefer 8 smaller servings.