Gluten-Free Beef and Mushroom Pie
Indulge in the hearty comforts of a Gluten-Free Beef and Mushroom Pie, a savory masterpiece perfect for those seeking a wholesome, gluten-free dinner option. This recipe combines tender chunks of beef chuck, earthy button mushrooms, and aromatic vegetables like onion and carrot, all simmered in a rich, velvety sauce made with gluten-free flour and seasoned with bay leaf and fresh thyme. Encased in a flaky gluten-free pie crust and brushed with a golden egg wash, this pie strikes a perfect balance of crispy and tender textures. Whether you're catering to dietary needs or simply in the mood for a classic with a twist, this gluten-free pie promises a flavor-packed, family-friendly meal that’s worth every minute of the slow-cooking process. Perfect for cozy gatherings or meal prepping, it's a dish that delivers comfort and satisfaction with every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams beef chuck, diced
- 200 grams button mushrooms, sliced
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 2 tablespoons gluten-free all-purpose flour
- 400 milliliters beef stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets gluten-free pie crust
- 1 egg, beaten
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large, heavy-based saucepan over medium-high heat.
Add the beef in batches and brown it all over. Transfer the browned beef to a bowl and set aside.
In the same pan, add the remaining tablespoon of olive oil. Cook the onions, carrots, and garlic until the onions become translucent.
Add the sliced mushrooms to the pan and cook for an additional 5 minutes until softened.
Return the browned beef to the pan.
Sprinkle the gluten-free flour over the beef and vegetable mixture, stirring well to coat evenly.
Pour in the beef stock and add the tomato paste, bay leaf, thyme, salt, and pepper.
Bring to a simmer, cover, and reduce the heat to low. Cook gently for 1.5 hours until the beef is tender, stirring occasionally.
Remove the bay leaf and allow the mixture to cool slightly.
Line a pie dish with one sheet of gluten-free pie crust, trimming any excess.
Fill the crust with the beef and mushroom mixture.
Top with the second sheet of gluten-free pie crust. Seal the edges by pinching them together. Trim any overhanging dough.
Brush the top of the pie with a beaten egg to ensure a golden-brown finish.
Make a small slit in the middle of the top crust to allow steam to escape during baking.
Place the pie in the preheated oven and bake for 25-30 minutes until the crust is golden and firm.
Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 6297 mg | 274% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 22.7 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 273 mg | 21% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3049 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
