7 Savory Low-carb Mince and Fermented Veggie Pies You’ll Crave Weekly

Love a hearty pie but not the carb crash? Same. These savory, low-carb mince pies pack all the cozy flavors, but skip the heavy crusts by leaning on smart swaps and tangy, crunchy fermented veggies. You get richness from the mince, brightness from sauerkraut or kimchi, and a whole lot of satisfaction without derailing your day.

Each of these seven recipes layers umami with zing. They’re fast enough for weeknights, impressive enough for guests, and flexible for whatever mince or fermented vegetables you’ve got. Ready to bake your way into a new obsession?

1. Smoky Beef & Sauerkraut Skillet Pie With Almond Crust

This one brings classic comfort with a twist: a nutty, low-carb almond crust topped with smoky beef and tangy sauerkraut. It tastes like a deli sandwich met a shepherd’s pie and decided to behave. Great for meal prep and seriously cozy on a chilly night.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup grated Parmesan
• 1/2 tsp baking powder
• 1/2 tsp sea salt, divided
• 1/4 tsp garlic powder
• 1 large egg
• 3 tbsp melted butter or ghee, divided
• 1 lb (450 g) ground beef (80–85% lean)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup well-drained sauerkraut
• 2 tbsp tomato paste
• 1/3 cup beef stock
• 1/4 cup shredded cheddar (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch ovenproof skillet or pie dish.
2. Make the crust: In a bowl, combine almond flour, Parmesan, baking powder, 1/4 tsp salt, and garlic powder. Stir in egg and 2 tbsp melted butter until a dough forms. Press evenly into the skillet, pushing slightly up the sides. Par-bake 8 minutes; remove.
3. Cook the filling: Heat remaining 1 tbsp butter in a pan over medium. Add onion and cook 3 minutes. Add beef, breaking it up, and brown 5–6 minutes. Stir in garlic, smoked paprika, cumin, remaining salt, and pepper; cook 1 minute.
4. Stir in tomato paste, beef stock, and sauerkraut. Simmer 3–4 minutes until glossy and thick.
5. Spoon filling into crust. Top with cheddar if using. Bake 12–15 minutes, until bubbling and lightly golden.
6. Rest 5 minutes. Garnish with parsley and slice.

Serve with a crisp green salad and dill pickles for extra tang. Want heat? Add a pinch of chili flakes. Swap beef for turkey and cheddar for Swiss to lean into “Reuben pie” vibes—trust me, it works.

2. Zesty Turkey & Kimchi Cauli-Top Cottage Pie

Think cottage pie, but lighter, sharper, and a lot more exciting. Savory turkey mince gets a kick from kimchi, while creamy cauliflower mash replaces potatoes. It’s bright, satisfying, and perfect for when you want comfort without the carb nap.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 2 tbsp cream cheese or coconut cream
• 1 tbsp butter or olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp white pepper (or black pepper)
• 1 lb (450 g) ground turkey
• 1 tbsp avocado oil
• 1 small carrot, finely diced (optional; small amount keeps carbs reasonable)
• 1 celery stalk, finely diced
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 3/4 cup chopped well-drained kimchi
• 1 tbsp gochujang or sugar-free chili paste (optional)
• 1/3 cup chicken stock
• 1 tsp sesame oil
• Sesame seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Steam cauliflower until fork-tender, 8–10 minutes. Drain well. Mash with cream cheese, butter, salt, and white pepper until smooth.
3. Heat oil in a skillet over medium-high. Add turkey and cook, breaking up, until lightly browned. Stir in carrot, celery, and white parts of green onions; cook 3–4 minutes.
4. Add garlic, kimchi, gochujang (if using), and chicken stock. Simmer 2–3 minutes until thick. Stir in sesame oil and adjust salt.
5. Transfer turkey mixture to a baking dish. Spread cauliflower mash on top, roughing up the surface for browned peaks.
6. Bake 15–18 minutes until golden in spots. Garnish with green onion tops and sesame seeds.

Serve with a quick cucumber-radish salad. Try swapping turkey for chicken mince, or add a handful of shredded cabbage to the filling. For extra richness, whisk an egg yolk into the mash before baking.

3. Greek Lamb, Olive & Pickled Pepper Hand Pies (Fathead Dough)

These portable beauties are salty, tangy, and deeply savory. The lamb pairs with olives and pickled peppers for big meze energy, all wrapped in a low-carb fathead dough. Perfect for picnics, lunchboxes, or game-day spreads.

Ingredients:

• For the fathead dough:
• 1 1/2 cups shredded low-moisture mozzarella
• 2 tbsp cream cheese
• 1 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg, beaten
• For the filling:
• 1 lb (450 g) ground lamb
• 1 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/3 cup chopped pitted Kalamata olives
• 1/3 cup chopped pickled pepperoncini (well-drained)
• 2 tbsp tomato paste
• 2 tbsp water
• 2 tbsp crumbled feta (optional)
• Beaten egg for brushing
• Sesame seeds for sprinkling (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Make the filling: Heat oil in a skillet over medium. Cook onion 3 minutes. Add lamb and brown, breaking it up, 5–6 minutes. Stir in garlic, oregano, cinnamon, pepper, and salt; cook 1 minute.
3. Add tomato paste and water; simmer 2 minutes. Stir in olives, pepperoncini, and feta (if using). Cool slightly.
4. Make the dough: Microwave mozzarella and cream cheese in 20–30 second bursts, stirring, until melted and stretchy. Mix in almond flour, baking powder, salt, and egg until a smooth dough forms.
5. Divide dough into 6 balls. Roll each between parchment sheets to 5–6 inches. Spoon filling onto one half, leaving a border. Fold and crimp edges with a fork.
6. Brush with beaten egg, sprinkle sesame seeds, and bake 15–18 minutes until golden.

Serve with a garlicky yogurt dip and a squeeze of lemon. Swap lamb for beef or turkey if you like. Leftovers reheat great in an air fryer—crisp edges, melty center, zero complaints.

4. Pork & Pickled Cabbage Sheet-Pan Slab Pie

Big family to feed? This slab pie is your hero. It’s easy, scalable, and bakes beautifully on a sheet pan. Pork plus pickled cabbage brings savory-sour balance, and we keep it low-carb with a pressed seed-and-cheese “crust.”

Ingredients:

• For the crust:
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 1/2 cup ground flaxseed (golden preferred)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1 large egg
• For the filling:
• 1 1/2 lb (680 g) ground pork
• 1 tbsp avocado oil
• 1 small leek, thinly sliced (white/light green)
• 2 cloves garlic, minced
• 1 tsp fennel seeds, lightly crushed
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp chili flakes (optional)
• 1 cup well-drained pickled red cabbage (or sauerkraut)
• 2 tbsp Dijon mustard
• 1/2 cup ricotta or cottage cheese
• 2 eggs, lightly beaten
• Chopped chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a rimmed sheet pan (about 10×15 inches) with parchment.
2. Make the crust: Mix mozzarella, Parmesan, flax, garlic powder, onion powder, pepper, and egg. Press evenly into the sheet pan. Bake 8–10 minutes until set and lightly golden.
3. Cook the filling: Heat oil in a skillet over medium. Add leek; cook 3 minutes. Add pork, cook until browned. Stir in garlic, fennel, smoked paprika, salt, and chili flakes; cook 1 minute.
4. Remove from heat; mix in pickled cabbage and Dijon. Cool 5 minutes. Stir in ricotta and beaten eggs.
5. Spread filling over crust. Bake 15 minutes until puffed and set.
6. Cool slightly, scatter chives, and slice into squares.

Pair with a peppery arugula salad. Try half pork, half turkey for leaner results. Add diced roasted peppers for sweetness, or top with a swipe of whole-grain mustard for extra punch.

5. Tex-Mex Beef & Pickled Jalapeño Mini Pie Cups

Party food, solved. These little cups deliver crunchy edges, juicy beef, and bright jalapeño heat in bite-sized form. They bake fast and disappear faster—seriously, double the batch if friends are coming over.

Ingredients:

• For the cups:
• 2 cups shredded mozzarella
• 1 cup grated cheddar
• 1/2 cup almond flour
• 1 egg
• 1/2 tsp chili powder
• For the filling:
• 1 lb (450 g) ground beef
• 1 tbsp avocado oil
• 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tomato sauce (no sugar added)
• 1/3 cup chopped pickled jalapeños, drained
• 2 tbsp chopped cilantro
• Sour cream or Greek yogurt, for serving
• Lime wedges, for serving

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan.
2. Make the cups: In a bowl, mix mozzarella, cheddar, almond flour, egg, and chili powder. Divide evenly among muffin cups and press up the sides to form shells.
3. Bake 8 minutes until just set.
4. Cook the filling: Heat oil in a skillet over medium-high. Sauté onion 2 minutes. Add beef and brown, breaking it up. Stir in garlic, cumin, smoked paprika, oregano, salt, pepper, tomato sauce, and jalapeños. Simmer 2–3 minutes. Stir in cilantro.
5. Spoon filling into the cups. Bake another 8–10 minutes until edges are golden.
6. Cool a few minutes, then pop out. Serve with dollops of sour cream and a squeeze of lime.

Great with shredded lettuce and avocado on the side. Swap beef for chicken mince or go veggie with crumbled tofu. If you like it cheesy, add a sprinkle of Monterey Jack before the second bake.

6. Cottage-Cheese Crust Fish Pie With Dill Pickles

Seafood pie goes low-carb and ultra-creamy with a high-protein cottage-cheese crust. The filling is flaky fish, buttery leeks, and chopped dill pickles for unexpected briny sparkle. It’s weeknight-friendly and feels a bit fancy without the fuss.

Ingredients:

• For the crust:
• 1 cup cottage cheese (small curd)
• 1 cup almond flour
• 1/2 cup grated Parmesan
• 1 egg
• 1/2 tsp salt
• For the filling:
• 12 oz (340 g) white fish fillets (cod, haddock), cut in 1-inch pieces
• 1 tbsp butter
• 1 leek, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream or coconut cream
• 1/3 cup fish or chicken stock
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/3 cup chopped dill pickles (well-drained)
• 2 tbsp chopped fresh dill
• Salt and pepper to taste
• 1/4 cup shredded Gruyère or mozzarella (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
2. Make the crust: Blend cottage cheese until smooth. Mix with almond flour, Parmesan, egg, and salt to form a thick batter. Press into the dish and up the sides. Par-bake 10 minutes.
3. Make the filling: In a skillet, melt butter and cook leek 4 minutes. Add garlic 30 seconds. Stir in cream, stock, Dijon, and lemon juice; simmer 2 minutes.
4. Fold in fish, pickles, and dill. Season with salt and pepper.
5. Pour filling into crust. Sprinkle cheese if using. Bake 15–18 minutes until the fish is just cooked and the top is lightly golden.
6. Rest 5 minutes before slicing.

Serve with steamed green beans and a lemon wedge. Swap pickles for capers if you prefer. For extra protein, add a handful of cooked shrimp during step 4—just don’t overbake.

7. Moroccan-Spiced Beef Pie With Preserved Lemon & Fermented Carrots

Warm spices meet bright, citrusy pop in this crowd-pleaser. Preserved lemon and fermented carrots lift the rich beef, while a simple egg-based crust keeps carbs low and texture custardy-delicious. It’s aromatic, colorful, and impossible to stop at one slice.

Ingredients:

• For the crust:
• 5 large eggs
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded mozzarella
• 1/2 tsp salt
• For the filling:
• 1 lb (450 g) ground beef
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/4 tsp cayenne (optional)
• 1/2 tsp salt, plus more to taste
• 1/3 cup chopped preserved lemon peel (rinsed, pith removed)
• 1/2 cup fermented carrots, well-drained and chopped (or carrot kimchi)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped almonds or pistachios (optional)
• Lemon wedges and extra cilantro for serving

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch deep pie dish.
2. Make the filling: Heat oil in a skillet over medium. Cook onion 3 minutes. Add beef and brown, breaking it up. Stir in garlic, cumin, coriander, cinnamon, paprika, cayenne, and salt; cook 1 minute.
3. Stir in preserved lemon, fermented carrots, and cilantro. Remove from heat and cool slightly. Mix in nuts if using.
4. Whisk eggs, yogurt, mozzarella, and salt. Spread beef mixture in the dish; pour egg mixture over, tapping the dish to settle.
5. Bake 22–26 minutes until set and lightly browned.
6. Cool 5 minutes. Serve with lemon wedges and extra cilantro.

Great with a cucumber-mint salad. If you can’t find preserved lemon, zest one lemon and add 1–2 tsp lemon juice. For a dairy-free version, swap yogurt for coconut yogurt and skip the mozzarella.

Tips For Working With Fermented Veggies

Keep the brine but drain well. You want the tang, not sogginess. Chop finely for even distribution, and add them near the end of cooking to keep their crunch and probiotic goodness.

Make-Ahead, Freeze, Reheat

Most of these freeze like a dream. Cool completely, wrap tightly, and freeze up to 2 months. Reheat at 325°F (165°C) until warmed through; air fry hand pies for maximum crisp.

There you go—seven savory, low-carb mince and fermented veggie pies that bring comfort, crunch, and serious flavor. Pick one for tonight, batch-cook another for later, and build your own cozy rotation. Your future self (and your taste buds) will be very, very happy.