Gluten-Free Beef Mushroom Pie

Savor the hearty comfort of a Gluten-Free Beef Mushroom Pie, a savory delight perfect for everyone at the table. Tender chunks of beef stew meat are simmered to perfection with earthy button mushrooms, fragrant onions, and a rich, flavorful beef stock enhanced with gluten-free Worcestershire sauce. Encased in a flaky, buttery gluten-free pastry, this dish is a triumph for those following a gluten-free diet without compromising on taste. The homemade crust, made with gluten-free flour and xanthan gum, gives the pie a beautifully crisp and golden finish, while the filling is thickened just right for a luscious, satisfying texture. This pie is ideal for cozy family dinners, holiday gatherings, or any occasion that calls for a warm, rustic meal. Serve it as the centerpiece of your table with a side of roasted vegetables or a fresh salad for a truly comforting feast.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 250 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 125 grams Cold unsalted butter
• 4 tablespoons Cold water
• 2 tablespoons Olive oil
• 500 grams Beef stew meat
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion, chopped
• 2 Garlic cloves, minced
• 250 grams Button mushrooms, sliced
• 250 milliliters Beef stock
• 2 tablespoons Gluten-free Worcestershire sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 Egg, beaten

Directions

Step 1

In a large bowl, mix the gluten-free flour and xanthan gum together. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

Step 2

Add cold water a tablespoon at a time, mixing gently until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes while preparing the filling.

Step 3

Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then add to the skillet. Cook until browned on all sides, then remove and set aside.

Step 4

In the same skillet, add onions and garlic, cooking until the onions are soft and translucent. Stir in the mushrooms and cook for a further 5 minutes.

Step 5

Return the beef to the skillet. Add the beef stock and gluten-free Worcestershire sauce. Bring to a simmer and let it cook gently for 45 minutes, or until the beef is tender.

Step 6

In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Stir this into the beef mixture and simmer until thickened. Remove from heat and let cool.

Step 7

Preheat the oven to 200°C (400°F).

Step 8

Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan, ensuring you have enough for both the base and the top crust.

Step 9

Lay the dough in the pie pan, pressing it gently across the base and sides. Pour in the cooled beef and mushroom mixture.

Step 10

Place the top crust over the filling, crimping the edges to seal. Cut slits in the top for steam to escape.

Step 11

Brush the top with beaten egg for a golden finish.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 13

Allow the pie to cool for a few minutes before serving.

Nutrition Facts

Serving size	1699 grams (1699.0g)

Amount per serving	% Daily Value*
Calories	3577

Total Fat 213.80g	274%
Saturated Fat 100.80g	504%
Polyunsaturated Fat 2.70g
Cholesterol 908mg	303%
Sodium 4200mg	183%
Total Carbohydrate 256.70g	93%
Dietary Fiber 13.80g	49%
Total Sugars 16.10g
Protein 155.60g	311%

Vitamin D 127IU	633%
Calcium 245mg	19%
Iron 18mg	99%
Potassium 2804mg	60%

*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: 53.8%

Protein: 17.4%

Carbs: 28.7%