Gluten free beef and mushroom pie with dairy free pastry
A deep beef and mushroom pie under a crisp, short pastry lid. Free from gluten, dairy, egg and nuts, and rich enough for a big appetite.
- Time2 hr 30
- LevelMedium
- Costabout £1.75 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat half the oil in a large pan and brown the beef in batches, 5 minutes per batch. Set aside.
10 min - 2
Add the rest of the oil, onions, carrots, potatoes and mushrooms. Cook for 8 minutes. Stir in the tomato purée for 1 minute.
8 min - 3
Return the beef, pour in the stock, cover and simmer very gently for 1 hour 15 minutes until the beef is tender.
75 min - 4
Mix the cornflour with 3 tbsp cold water, stir it in and simmer for 3 minutes until thick. Season and cool completely.
- 5
Rub the gluten free flour, xanthan gum and spread together to crumbs. Add the cold water and bring to a dough. Roll between sheets of baking paper. Line a 23 cm dish with half, fill, then top with the rest.
- 6
Heat the oven to 200°C (180°C fan). Brush the lid with gluten free oat milk, cut a steam slit, and bake for 35 minutes until golden.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.