Beef, Spinach & Mozzarella One-Pot Bake
Jo Harding- Ready in 55m
- 6.7 g net carbs
- 510 kcal
- Serves 6
This post may contain affiliate links, see our disclaimer.
Nothing says comfort like a good one-pot. This sizzling beef and spinach dish has bags of flavour and with just 20 minutes hands on cooking time it’s a great family winner dinner.
Works really well as left overs for lunch the next day too, if it makes it that far! I made this with steak mince but you could also make it with frying steak if you prefer, just make sure you adjust the cooking times accordingly.
Top with mozzarella and place in the oven to melt for that stringy cheese treat when you pull your fork out!
Step-by-step
Peel and dice the carrots and onion.
Heat the ghee (or olive oil) in a cast iron frying pan or Paella pan. It needs to be able to be used on the hob and in the oven.) (Option to dry fry if you have a good non stick Paella pan). Add the beef and fry for 6 minutes, gently breaking up the mince with a wooden spatula until it has no big lumps.
Drain the juices in a cup and discard. Once cool, put in the bin, not down the sink or it will block the drain.
Add the carrot, onion and garlic and fry for 4 minutes. Add the pepper, paprika and chilli and fry for a further 2 minutes.
Add the chopped tomatoes, tomato puree, stock, oregano, coconut aminos, bay leaves, salt and pepper and simmer for about 20 minutes on a medium heat. Reduce to a low heat and cook for a further 10 minutes until the sauce has thickened. Preheat the oven to 190 °C/ 375 °F (fan assisted).
Stir in the spinach and cook for about 3 minutes until the spinach has wilted.
Slice or grate the mozzarella and add to the top of the sizzling beef and spinach one-pot. Bake in the oven for 5 minutes until melted. Once melted, remove from the oven, top with fresh parsley and serve.
Enjoy immediately or let it cool down and store in the fridge for up to 4 days.
Recipe
Beef, Spinach & Mozzarella One-Pot Bake
★★★★☆4.2Easy, quick prep one-pot meal made with sizzling beef, spinach, tomatoes, fresh chilies, herbs & melty ...
- Hands on
- 20m
- Overall
- 55m
- Servings
- 6
- 6.7 g
- Net carbs
- 34.5 g
- Protein
- 36.6 g
- Fat
- 510
- kcal
Ingredients makes 6 servings
Instructions
Peel and dice the carrots and onion.
Heat the ghee (or olive oil) in a cast iron frying pan or Paella pan. It needs to be able to be used on the hob and in the oven.) (Option to dry fry if you have a good non stick Paella pan). Add the beef and fry for 6 minutes, gently breaking up the mince with a wooden spatula until it has no big lumps.
Drain the juices in a cup and discard. Once cool, put in the bin, not down the sink or it will block the drain.
Add the carrot, onion and garlic and fry for 4 minutes. Add the pepper, paprika and chilli and fry for a further 2 minutes.
Add the chopped tomatoes, tomato puree, stock, oregano, coconut aminos, bay leaves, salt and pepper and simmer for about 20 minutes on a medium heat. Reduce to a low heat and cook for a further 10 minutes until the sauce has thickened. Preheat the oven to 190 °C/ 375 °F (fan assisted).
Stir in the spinach and cook for about 3 minutes until the spinach has wilted.
Slice or grate the mozzarella and add to the top of the sizzling beef and spinach one-pot. Bake in the oven for 5 minutes until melted. Once melted, remove from the oven, top with fresh parsley and serve.
Enjoy immediately or let it cool down and store in the fridge for up to 4 days.
Nutrition per serving
Carbs 5%Protein 28%Fat 67% of calories
- Net carbs
- 6.7 g
- Total carbs
- 10.1 g
- Fiber
- 3.4 g
- Sugars
- 5.1 g
- Protein
- 34.5 g
- Fat
- 36.6 g
- Saturated fat
- 15.8 g
- Calories
- 510 kcal
- Sodium
- 552 mg · 24% RDA
- Magnesium
- 64 mg · 16% RDA
- Potassium
- 901 mg · 45% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Ghee | 0 g | 0 g | 2.5 g | 23 |
| Beef, minced (ground), raw, grass-fed | 0 g | 22.9 g | 26.7 g | 339 |
| Onion, red, fresh | 0.7 g | 0.1 g | 0 g | 4 |
| Garlic, fresh | 0.3 g | 0.1 g | 0 g | 1 |
| Paprika, spices | 0.1 g | 0.1 g | 0 g | 1 |
| Peppers, hot chili, red, raw | 0.5 g | 0.1 g | 0 g | 3 |
| Carrot, fresh | 1.7 g | 0.2 g | 0.1 g | 10 |
| Peppers, red bell, fresh | 0.6 g | 0.2 g | 0 g | 5 |
| Tomatoes, canned (unsweetened) | 1 g | 0.5 g | 0.2 g | 11 |
| Coconut aminos (substitute to soy sauce) | 0.2 g | 0 g | 0 g | 1 |
| Spinach, fresh | 0.2 g | 0.5 g | 0.1 g | 4 |
| Tomato purée (paste, unsweetened) | 0.2 g | 0 g | 0 g | 1 |
| Bay leaf, dried | 0 g | 0 g | 0 g | 0 |
| Parsley, fresh (spices) | 0.1 g | 0.1 g | 0 g | 1 |
| Oregano, fresh | 0.2 g | 0 g | 0 g | 2 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Chicken stock (broth), chicken only, homemade | 0 g | 1.6 g | 1.6 g | 21 |
| Mozzarella cheese, fresh (for salads) | 0.9 g | 8.1 g | 5.3 g | 85 |
| Total | 6.7 g | 34.5 g | 36.6 g | 510 |
- Gluten free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
You may also like
Low-Carb Zucchini Lasagna Roll Ups
Keto Bacon Cheeseburger Casserole
The Best Low-Carb Eggplant Lasagna
Keto Cheeseburger in a Bowl
Low-Carb Butternut Squash Lasagna
Keto Reuben Cabbage Rolls
Keto Palmini Spaghetti Bolognese
Low-Carb Cheese & Capsicum Stuffed Meatloaf
Cheesy Keto Crepe Lasagne
Low-Carb Chicken Liver Shepherd's Pie
Keto Palmini Lasagna
Easy Low-Carb Marinara Meatballs
The Best Low-Carb Instant Pot Beef Stew
Low-Carb Chilli Beef Skillet with Pumpkin & Kale
Keto BBQ Liver Meatballs
Keto Greek Beef and Cheese Casserole
Comments & ratings (32)
This beef, spinach, and mozzarella one-pot bake is an absolute winner! It's a hassle-free dish that packs a punch of flavor and nutrition.
This is one of the most popular Keto friendly recipes I make and family members love it. We had our friends over (before COVID-19) and they tried it and really liked it. It's a staple in our house now. Thank you so much.
Thank you Brandie, I'm glad you enjoyed!
Love the simplicity. It's time and budget-friendly too. Such a great recipe I've included it in our Mince Recipe Roundup. Thank you for sharing Martina.
Thank you Di-Di!
Is the red pepper a bell pepper?
Yes, it is a sweet/bell pepper. Fixed - thanks!
Might not want to tell your viewers to pre-heat the oven 30 minutes prior to using it. Because dumb people like me who follow directions step by step and don't jump ahead end up having their oven on for 30+ minutes for no reason. Move Step 1 to Step 5 after the 20 minutes simmer on medium and before the 10 minutes simmer on low. SMH
Not dumb at all - that's a good point! Thank you, I'll fix that! 😊
What are those beautiful dishes? I would love to know where to find them. White but not boring and stark and they look just a tad earthy too ❤
Also, this list! My husband approved of every single recipe😮 thank you!!! Great collection
Thank you so much! I'm not sure where these are from but I'll have to ask Jo! 😊
This was simply amazing! So satisfying!! My sons love it over red lentil pasta...I ate it without pasta and added a ceasar! I used ground grass fed organic bison and added my homemade organic beef broth! Cannot wait to try your other recipes and follow your blog,
Thank you for your lovely feedback, Teresa! ❤
Hi! Can soy sauce be used in place of coconut aminos?
For health reasons, I would personally avoid soy - or use tamari instead (gluten-free and fermented soy).
Just made it (without the parsley) and it was delicious! Thanx for the recipe!
I love your blog and your books! I've found lots of tasty and simple recipes for us and especially for our children!
May I suggest that you add to the nutrition information the weight of the 1 serving, because it's difficult to "cut" entire recipes in the pan to N-servings.
I am thinking, maybe there is an easy way to figure out the weight of the 1 portion by using nutrition info? ... For example sum weights of all ingredients for 1 serving together and the sum will be weight of 1 serving?
Thank you Aiva! I understand that this might look like a more accurate way to list nutrition facts but it is unfortunately not ideal for anything cooked as there is evaporation involved and every recipe may end up slightly different due to different levels of evaporation. I do sometimes list this information in recipes that do not require cooking - in this case it is fairly accurate to list weights in grams/oz.
I have an idea: Weigh your empty cooking pan and write down the result. Once the recipe is finished, weigh the pan, including contents, and subtract the weight you wrote down for the empty pan--that's how much the cooked recipe weighs. You'll just have to divide that sum by six to get the weight of each serving. "Zero" your scale, put an empty bowl or dish onto the scale and "zero" it again, then add one serving's weight worth of food. =)
Thank you - what a great tip!
I have cooking a few of your meals and there seems to be a disconnect between the ingredient list...this one listed bay leaves and coconut amines but not in the instructions? Please advise. Thanks.
Thank you for spotting that, Pat - It's been added (step 5).
Other than on the top when serving, does the parsley get added to the pot?
You can add parsley to taste if you like - I'd use it in the dish and on top 😊
I'm making this right now. Smells yummy. Where do the bay leaves go?
You say dairy free but isn't mozzarella cheese dairy?
Hi Robin, although most of Jo's recipes are dairy-free, this one includes full-fat dairy. This recipe is primal (not dairy-free). I hope this helps 😊
I just recently found almond mozzarella! It's pretty good too.
This looks so delicious. I am just starting the keto life and came across your site! YUM I'm pinning a ton of stufff from here! Thank you.
Thank you Rebecca - happy pinning! 😊
This looks delicious! Plus, spinach, mozzarella and tomatoes are always a hit in my book. Can't wait to try this one. 😊
I totally agree, it's the perfect combo! 😊