Gluten-Free Hearty Meat Pie
Experience comfort food at its finest with this Gluten-Free Hearty Meat Pie, a savory masterpiece that combines a tender, flaky gluten-free crust with a rich and flavorful meat filling. Packed with ground beef, diced carrots, peas, and aromatic herbs like thyme and parsley, this dish is a wholesome and satisfying option for gluten-free meal enthusiasts. The buttery crust is crafted using gluten-free all-purpose flour and xanthan gum, ensuring a perfect texture without compromising on taste. Ideal for family dinners or special gatherings, this recipe delivers all the warmth and nostalgia of traditional meat pie in a gluten-free form. Serve it fresh from the oven with a side salad or steamed vegetables for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Unsalted butter, cubed and cold
- 1 large Egg
- 4 tablespoons Cold water
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground beef
- 2 medium Carrots, diced
- 1 cup Frozen peas
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 1 Egg yolk
- 1 tablespoon Milk
Instructions
In a large mixing bowl, combine gluten-free flour, xanthan gum, and salt. Add cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg and cold water. Create a well in the center of the flour mixture, pour in the egg mixture, and stir until the dough comes together.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until no longer pink. Drain excess fat if necessary.
Stir in the diced carrots and peas. Add the beef broth, tomato paste, thyme, parsley, salt, and black pepper. Allow the mixture to simmer for about 10 minutes, until the carrots are tender and the liquid has reduced slightly.
Remove the dough discs from the refrigerator. Roll one disc out on a lightly floured surface to fit your pie dish. Gently press the dough into the dish.
Pour the meat filling into the prepared crust.
Roll out the second disc of dough and place it over the filling. Trim the edges and crimp together to seal. Make a few slits in the top to allow steam to escape.
In a small bowl, whisk together the egg yolk and milk. Brush the egg wash over the crust.
Bake the pie in the preheated oven for 40-50 minutes, until the crust is golden brown.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.3 g | 412% | |
| Saturated Fat | 165.0 g | 825% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 24.7 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 348 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2763 mg | 59% | |
*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.
