Gluten-Free Beef Mushroom Pie
Indulge in the hearty comfort of a **Gluten-Free Beef Mushroom Pie**, a delectable twist on a classic favorite designed for those following a gluten-free lifestyle. This recipe features a perfectly flaky, homemade gluten-free crust made with a blend of gluten-free flour and xanthan gum, encasing a tender, savory filling of beef stew meat, sautéed garlic, onions, and earthy button mushrooms. Simmered to perfection in a rich sauce of beef stock and gluten-free Worcestershire sauce, the filling boasts deep, satisfying flavors thickened to just the right consistency. The pie is baked to golden-brown perfection, with a glossy egg wash ensuring a stunning finish. Whether served at a casual family dinner or a cozy gathering, this gluten-free pie is a comforting dish that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 125 grams Cold unsalted butter
- 4 tablespoons Cold water
- 2 tablespoons Olive oil
- 500 grams Beef stew meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, chopped
- 2 Garlic cloves, minced
- 250 grams Button mushrooms, sliced
- 250 milliliters Beef stock
- 2 tablespoons Gluten-free Worcestershire sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 Egg, beaten
Instructions
In a large bowl, mix the gluten-free flour and xanthan gum together. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add cold water a tablespoon at a time, mixing gently until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes while preparing the filling.
Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then add to the skillet. Cook until browned on all sides, then remove and set aside.
In the same skillet, add onions and garlic, cooking until the onions are soft and translucent. Stir in the mushrooms and cook for a further 5 minutes.
Return the beef to the skillet. Add the beef stock and gluten-free Worcestershire sauce. Bring to a simmer and let it cook gently for 45 minutes, or until the beef is tender.
In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Stir this into the beef mixture and simmer until thickened. Remove from heat and let cool.
Preheat the oven to 200°C (400°F).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan, ensuring you have enough for both the base and the top crust.
Lay the dough in the pie pan, pressing it gently across the base and sides. Pour in the cooled beef and mushroom mixture.
Place the top crust over the filling, crimping the edges to seal. Cut slits in the top for steam to escape.
Brush the top with beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Allow the pie to cool for a few minutes before serving.
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.1 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 244 mg | 19% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2804 mg | 60% | |
*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.
