This is a great pie and my family love it when I cook this. The minced beef has a lovely savoury flavour which is generally things you have in the cupboard. I would suggest to you to grow a few herbs in the garden, like bay and rosemary, therefore it’s always on hand and makes a huge difference to your cooking rather than buying it from the supermarket.
This is a comforting dinner, lovely served with creamy mash potatoes, vegetables and lashing of gravy, but that’s just how we like it.
You will need:
750g steak mince
1 large onion, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 bay leaves
1 large rosemary sprig, washed and chopped fairly fine.
1 teaspoon English mustard
1 teaspoon of marmite
1 teaspoon of curry powder (ensure its gf)
2 tsp of tomato purée
2 tsp of gluten free plain flour
Salt and pepper to taste
For the gluten free pastry:
250g gluten free plain flour, plus extra for dusting
1/2 tsp xanthum gum
1/2 tsp salt
180g margarine or butter at room temperature (can use dairy free)
75ml ice cold water
First we will make the gluten free pastry.
1. Combine the flour, xanthum gum and salt in a bowl, and the margarine or butter and rub into breadcrumbs.
2. Make a well in the centre and add the ice cold water and knead for a moment. Make a ball and wrap in cling film and place in the refrigerator to chill for 30 mins.
3. Preheat the oven to 180’fan 200′ non fan
4. Now while the pastry is chilling we will make the beef filling. Saute the onion in some sunflower oil in a large pan, add the chopped carrots and celery sticks. After a few minutes add the minced beef and add the rosemary and bay leaves. Once this has browned off add the Worcestershire sauce, mustard, curry powder, tomato purée, marmite and gluten free flour, give it a stir through. Add your beef stock and allow to simmer for 30 minutes.
5. Transfer the cooked beef mixture to a pie dish and allow to cook slightly.
6. Take the pastry from the fridge and unwrap it and dust your surface with some gluten free flour. Using a small dusting of flour on a rolling pin and on top of the pastry roll it out so its a bit bigger than your pie dish. It can have a tendency to stick and crack if you don’t use the flour.
7. Put the pastry over the top of the pie, and cut the excess off the sides,. Crimp the edges with your fingers or use a fork, then put a little hole in the centre to allow for steam to escape. If you have any excess pastry you can use this to decorate. Crack an egg and put an egg wash over the top. Place in the oven on a bottom shelf for 40 minutes or until golden brown.