Gluten-Free Steak and Ale Pie
Indulge in the hearty and comforting flavors of this Gluten-Free Steak and Ale Pie, a delicious twist on the classic British dish that’s perfect for gluten-free diners. Tender diced beef is slow-cooked in a rich broth made with gluten-free ale, beef stock, and aromatic vegetables like onions, carrots, and mushrooms, creating an irresistible filling full of robust flavor. Encased in a flaky, golden gluten-free pie crust, this savory pie is a warm and satisfying option for dinner parties, weeknight meals, or special celebrations. With its thick, flavorful gravy and perfectly baked crust, this gluten-free recipe is sure to impress both gluten-free and gluten-loving guests alike.
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Recipe Information
Ingredients
- 500 grams Diced beef stew meat
- 250 ml Gluten-free ale
- 1 medium Onion, finely chopped
- 2 medium Carrot, diced
- 150 grams Mushrooms, sliced
- 2 cloves Garlic, minced
- 2 tablespoons Gluten-free all-purpose flour
- 250 ml Beef stock
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 batch Gluten-free pie crust dough
- 1 large Egg, beaten (optional for egg wash)
Instructions
Preheat the oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Season the diced beef with salt and pepper, then brown the beef in batches. Remove the beef and set aside.
Add the remaining olive oil to the pot and cook the chopped onion, carrot, and mushrooms until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute.
Sprinkle the gluten-free flour over the vegetables and stir well to coat everything evenly.
Pour in the gluten-free ale, beef stock, and tomato paste. Stir until the liquid thickens slightly.
Return the browned beef to the pot, along with the dried thyme. Stir well.
Lower the heat, cover the pot, and let the mixture simmer gently for 1 hour, stirring occasionally, until the beef is tender and the sauce is thickened.
Transfer the filling to a pie dish and allow it to cool slightly.
Roll out your gluten-free pie crust dough to fit the top of the pie dish. Carefully place it over the filling, pressing the edges to seal.
Trim any excess dough and crimp the edges as desired. Cut a few small slits in the middle of the crust to allow steam to escape.
If desired, brush the top of the crust with beaten egg for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden and flaky.
Remove from the oven and allow the pie to cool slightly before serving. Enjoy your gluten-free steak and ale pie!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 749 mg | 16% | |
*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.
