Gluten Free Beef Pot Pie (Edit recipe)

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Ugly picture, fabulous flavor! My husband and son absolutely love pot pie. And the flavor is so amazing it is totally worth turning the oven on in August. Make the time and enjoy this meal, your family will adore you.

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PREP TIME

20 minutes

COOK TIME

2 hours and 30 minutes

INGREDIENTS

Serves: 4

Ingredients

2 pieces Sirloin Steak, Cubed (about 2 lbs)
2 Tbsp Lard, Or avocado oil
2 tsp Sea Salt, Divided
1 tsp Black Pepper
.5 whole White Onion, Diced
2 whole Carrots, Diced
10 pieces Baby Potatoes, Halved or quartered
2 pieces Celery, Diced
2 cloves Garlic, Minced
2 Tbsp Tomato Paste
.5 cup Red Wine Blend
2 Tbsp Gluten Free Flour
1 tsp Italian Seasoning
1 Tbsp Worcestershire Sauce
1 cup Frozen Peas
.5 cup Frozen Corn
.5 oz Beef Instant Bone Broth
.5 cup Water
1 cup Beef Broth
1 whole King Arthur Gluten Free Pie Crust Mix
1 whole Egg

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Process

Cook Mode

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

In a large skillet sear the steak with 1 tsp salt and pepper in lard on medium heat for about 3-4 minutes per side until golden brown, remove from pan and set aside. It is best to do this in 2-3 batches to not overcrowd the pan.
Add the onion, carrots, potato, celery, garlic to pan and let cook 5 minutes (add oil if needed).
Add the tomato paste, red wine, and gluten free flour then stir to incorporate and let cook 3 minutes.
Add the Italian seasoning, 1 tsp salt, Worcestershire sauce, peas, corn, bone broth packet, water, and beef broth to pan, stir well.
Turn heat to low and let simmer for 1.5 hours, stir periodically.
Prepare pie crust just before needed so the butter doesn’t melt.
Oil the bottom and rim of a pie pan, I like to put the pie pan on a cookie sheet to prevent spillage in oven.
Pour the meat and vegetable mixture into pie pan and top with pie crust.
Roll pie crust out to about 1/4’ thick, I like to put flour on the rolling pin and carefully roll the crust around the pin to assist in moving it on top of the pan.
Vent pie crust 2-3 times by making 1” slits in center to allow steam to escape.
Using a pastry brush mix the egg and 1 tsp water in small bowl and brush on top of the crust to give it a lovely sheen.
Cook in oven on 375 degrees for 30 minutes until golden brown.
Let cool for 5 minutes before cutting.

Notes

You can add green beans or bell peppers to this dish also if you like. I’ve also used a specialty sundried tomato and garlic paste before. It is a fairly flexible dish so enjoy putting your own spin on things.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	309
Fat:	8 g
Carbohydrates:	38 g
Protein:	12 g
Cholesterol:	16 g
Sodium:	1412 mg
Fiber:	7 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.