Beef Pot Pie – Gluten-Free
A beef pot pie with puff pastry that's gluten-free. Perfect for a cold winter night.
PREP TIME
6 hours
COOK TIME
25 minutes
INGREDIENTS
16
Serves: 4
Ingredients
- 1 lb1 lb1 lb Stew Beef, cut into bite size pieces
- 1 Tbsp1 Tbsp1 Tbsp Cornstarch, can sub arrowroot or tapioca starch
- .5 tsp.5 tsp.5 tsp Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 3-4 Tbsp3-4 Tbsp3-4 Tbsp Extra Virgin Olive Oil
- 111 Onion, chopped
- 2 cloves2 cloves2 cloves Garlic, minced
- 2 cups2 cups2 cups Beef Broth, unsalted
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1 Tbsp1 Tbsp1 Tbsp Worcestershire Sauce
- 1 tsp1 tsp1 tsp Balsamic Vinegar
- .75 tsp.75 tsp.75 tsp Thyme, Dried, divided
- 111 Potatoes, Russet, peeled and cubed make the cubes on the smaller side
- 2 cups2 cups2 cups Peas and Carrots, Frozen
- 111 Gluten-Free Puff Pastry, Can sub in regular puff pastry
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Milk, or non-dairy milk
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat the oven to 400°F.
- Add the beef cubes to a large bowl and sprinkle them with 1 tbsp of the cornstarch, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir to combine.
- Add the olive oil to a large stock pot or deep skillet and heat on medium-high heat.
- Add the beef cubes and fry them, turning them occasionally until they are almost fully cooked. Then remove them to a plate and set it aside.
- Add additional olive oil if needed (1-2 tbsp) to the skillet and then add the onions and sauté until they are soft and translucent.
- Add in the minced garlic and sauté for 30 seconds, then add 1 tbsp of tomato paste. Stir to combine.
- Add in 1 tbsp of the Worcestershire sauce and 1 tsp of balsamic vinegar. Stir.
- Add 1/2 cup of the beef broth and scrape up the bits at the bottom of the pan using a wooden spoon. Then add the remaining beef broth.
- Return the beef cubes and their juices to the pot, then add the diced potatoes, 2 cups of the frozen peas & carrots and 1/2 tsp of dried thyme.
- Let the mixture simmer on medium low heat until the potatoes are cooked and tender about 30 minutes. Taste and add any extra salt or black pepper as desired.
- Grease 9 inch pie dish then pour the beef and vegetable mixture into it.
- Gently roll out the puff pastry and place it over the beef mixture, tucking the sides as needed. Then slice a cross in the center or a circle to let the pie vent.
- Lightly brush the puff pastry with the milk, then sprinkle the top with salt, black pepper, and 1/4 tsp of the remaining dried thyme.
- Place the pie dish onto a baking sheet to catch spills then bake for approximately 25 minutes or until the top is lightly puffed and the filling is bubbly.
Notes
For the gluten-free puff pastry I used the Sweet Loren's brand. You can trim the excess puff pastry once you place it over the pie if desired. Gluten-free puff pastry will not get golden brown, and will only puff slightly.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 430 |
| Fat: | 18 g |
| Carbohydrates: | 28 g |
| Protein: | 33 g |
| Cholesterol: | 65 g |
| Sodium: | 659 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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