Low Carb P3 Recipe Pot Roast Pie with White Cheddar Crust

Low Carb P3 Recipe Pot Roast Pie with White Cheddar Crust

This delicious Low Carb P3 recipe for Pot Roast Pie was ever so slightly inspired by British pub food and a rather humble intention to use up LEFTOVERS.  I had this huge leftover pot roast sitting in the refrigerator and begging not to be wasted or forgotten.  As is the case with many of my recipes, I will often use whatever I have on hand and somehow, magically, it turns out quite delicious!  I just knew that I could find a way to somehow repurpose all the juices, onions, and spices into a fabulous new dish.

After a little pondering and scouring the cupboards I cubed the beef and added extra onions, garlic, loads of fresh Cremini (baby portobello) mushrooms and some fresh spinach and topped it with almond meal and white cheddar cheese and voila, a beautiful Low carb pot roast pie with white cheddar crust was born.

A few tips for you:  You can make this low carb P3 recipe as a single Low Carb pot roast pie by layering and cooking your ingredients in a traditional pie plate or you can serve them up in cute little single serving crocks or brûlée dishes.  Don’t be afraid to allow the white cheddar crust to get a little crispy in the oven.  When you break through the crust and take that first bite of savory meats and vegetables, you will understand.  After tasting my Pot Roast Pie, I can seriously call my experiment for this low carb P3 recipe a grand success.

Roast Pie with White Cheddar Crust (Low Carb P3 Recipe)

Ingredients

2 cups cubed cooked pot roast

1 1/2 cup mushrooms, sliced

1 cup spinach, rolled and thin sliced

1/2 cup almond meal

1 1/2 cup white cheddar cheese, grated

1/4 cup onions

1 clove garlic, crushed and minced

1/2 cup beef juices

1/8 tsp thyme

Pinch of konjac flour

Salt and pepper to taste

Directions

Saute’ pot roast with onions, garlic, and spinach in a little beef juice.  Add spices and a pinch of konjac flour for thickening.  Preheat oven to 375 degrees.  Spoon mixture into a pie plate or individual baking dishes.  Top with almond meal and white cheddar cheese.  Bake for approximately 25 minutes or until crust is brown and bubbly.

Makes approximately 4 servings