Beef Pot Pie – Gluten-Free
A beef pot pie with puff pastry that's gluten-free. Perfect for a cold winter night.
PREP TIME
15 minutes
COOK TIME
1 hour
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
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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.
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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: | 346 |
| Fat: | 16 g |
| Carbohydrates: | 13 g |
| Protein: | 31 g |
| Cholesterol: | 65 g |
| Sodium: | 610 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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