Gluten-Free Mince and Cheese Pie
Indulge in the comforting flavors of a classic dish with a modern twist—this Gluten-Free Mince and Cheese Pie is perfect for those who crave hearty, homestyle recipes without gluten. Featuring a savory filling of seasoned ground beef simmered with gluten-free beef stock, garlic, and mixed herbs, this pie is layered with creamy cheddar cheese and enveloped in flaky gluten-free puff pastry. With just the right balance of richness and texture, it’s a crowd-pleasing meal that’s ideal for dinner, special occasions, or casual get-togethers. Easy-to-follow preparation and a golden, crispy finish make this pie a must-try for anyone seeking gluten-free comfort food that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 500 grams Ground beef
- 1 cup Gluten-free beef stock
- 2 tablespoons Tomato paste
- 2 tablespoons Cornstarch
- 4 tablespoons Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Mixed herbs
- 2 Gluten-free puff pastry sheets
- 200 grams Cheddar cheese, grated
- 1 Egg, beaten (for egg wash)
Instructions
Preheat the oven to 200°C (390°F).
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned, crumbling the meat with a spoon as it cooks.
Stir in the gluten-free beef stock and tomato paste, then bring to a simmer.
In a small bowl, mix the cornstarch with water to make a slurry. Add this to the beef mixture and stir until the sauce thickens, about 3-4 minutes.
Season the filling with salt, pepper, and mixed herbs. Remove from heat and allow it to cool slightly.
On a lightly floured surface (using gluten-free flour), roll out the gluten-free puff pastry to fit a 9-inch pie dish.
Line the pie dish with one sheet of the rolled-out pastry, allowing the edges to overhang slightly.
Spoon the beef mixture into the pie crust, and sprinkle evenly with grated cheddar cheese.
Cover the pie with the second sheet of pastry. Trim the edges and seal by crimping with a fork.
Cut a few slits in the top of the pastry to allow steam to escape, then brush with beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crispy.
Allow the pie to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.9 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1582 mg | 122% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2109 mg | 45% | |
*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.
