Gluten-Free Beef and Mushroom Pie

Indulge in the comforting, savory flavors of this Gluten-Free Beef and Mushroom Pie, a hearty dish perfect for cozy dinners or special occasions. Tender chunks of beef chuck are simmered to perfection with earthy button mushrooms, sweet carrots, and a fragrant blend of thyme and bay leaf, all enveloped in a rich, gluten-free gravy. A flaky gluten-free pie crust encases this delectable filling, topped with a golden, egg-washed lid for that classic pie allure. Ideal for gluten-free diets, this recipe embraces wholesome, satisfying ingredients, offering a delicious twist on the traditional beef and mushroom pie. Serve it fresh from the oven for a warm, home-cooked meal that’s sure to impress.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 500 grams beef chuck, diced
• 200 grams button mushrooms, sliced
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 2 garlic cloves, minced
• 2 tablespoons gluten-free all-purpose flour
• 400 milliliters beef stock
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 sheets gluten-free pie crust
• 1 egg, beaten

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat 1 tablespoon of olive oil in a large, heavy-based saucepan over medium-high heat.

Step 3

Add the beef in batches and brown it all over. Transfer the browned beef to a bowl and set aside.

Step 4

In the same pan, add the remaining tablespoon of olive oil. Cook the onions, carrots, and garlic until the onions become translucent.

Step 5

Add the sliced mushrooms to the pan and cook for an additional 5 minutes until softened.

Step 6

Return the browned beef to the pan.

Step 7

Sprinkle the gluten-free flour over the beef and vegetable mixture, stirring well to coat evenly.

Step 8

Pour in the beef stock and add the tomato paste, bay leaf, thyme, salt, and pepper.

Step 9

Bring to a simmer, cover, and reduce the heat to low. Cook gently for 1.5 hours until the beef is tender, stirring occasionally.

Step 10

Remove the bay leaf and allow the mixture to cool slightly.

Step 11

Line a pie dish with one sheet of gluten-free pie crust, trimming any excess.

Step 12

Fill the crust with the beef and mushroom mixture.

Step 13

Top with the second sheet of gluten-free pie crust. Seal the edges by pinching them together. Trim any overhanging dough.

Step 14

Brush the top of the pie with a beaten egg to ensure a golden-brown finish.

Step 15

Make a small slit in the middle of the top crust to allow steam to escape during baking.

Step 16

Place the pie in the preheated oven and bake for 25-30 minutes until the crust is golden and firm.

Step 17

Remove from the oven and allow to cool for a few minutes before serving.

Nutrition Facts

Serving size	1869.5 grams (1869.5g)

Amount per serving	% Daily Value*
Calories	3951

Total Fat 231.00g	296%
Saturated Fat 70.40g	352%
Polyunsaturated Fat 2.70g
Cholesterol 535mg	178%
Sodium 6297mg	274%
Total Carbohydrate 330.40g	120%
Dietary Fiber 22.30g	80%
Total Sugars 22.70g
Protein 134.20g	268%

Vitamin D 60IU	300%
Calcium 273mg	21%
Iron 22mg	122%
Potassium 3049mg	65%

*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.

Source of Calories

Fat: 52.8%

Protein: 13.6%

Carbs: 33.6%