I couldn't resist sharing with you how I go about rustling up a very tasty gluten free minced beef pie. I do hope that this video works its magic, and you now want to make and tuck into a gluten free minced beef pie VERY soon!
Ingredients I used to make my gluten free minced beef pie:
450g (1lb) good quality lean beef mince
1 large onion, finely diced
1 large carrot, grated
1 large stick of celery, finely diced
1 gluten free beef stock cube (I used a Knorr stock cube - in the UK they are gluten free, but this may not be the case in every country)
Recipe link for the gluten free shortcrust pastry
https://www.coeliacbydesign.com/gluten-free-shortcrust-pastry/
Method
Put the mince, diced onions, grated carrot, and diced celery into a large pan. Gently brown the mince over a medium heat. Stir frequently so the meat breaks down nicely.
Once the meat has browned, crumble in a gluten free stock cube and stir it through the mince. Cook out for a minute or so to allow the flavours from the stock cube to be fully absorbed into the meat.
Pour enough boiling water into the pan, so it only just covers the mince. Bring to a boil and then reduce the heat to a simmer and pop a lid on. Leave to cook for about 25 minutes. Keep your eye on the pan to ensure it doesn't boil dry. Add a drop more boiling water if necessary.
Skim off any fat that may have formed on the surface of the mince. Then gradually add enough gluten free gravy granules until the mince is thickened to you liking. Season to taste.
Remove from the heat, cover the pan and leave to cool for at least an hour before making the pie. Ideally, it's best to then transfer the minced beef into the fridge, so it can cool completely.
Once you are ready to make the pie and have made the gluten free pastry, preheat the oven to 200C/400F/Gas 6/180C Fan.
Lightly grease a deep round pie dish/tin measuring approximately 8.5 inches.
Roll out just over half of the pastry on a clean work surface, that has been lightly dusted with gluten free plain/all purpose flour, and line the base of the tin. Fill the pastry base with minced beef and then roll out the remaining pastry for the pie lid. Trim off any excess pastry, crimp the edges with your fingers or use a fork. Make two slits in the centre of the pie, then brush the top with beaten egg before sliding it into a preheated oven. Bake for 25-30 minutes, or until the pie is golden brown and the filling is piping hot.
Remove the pie from the oven. I find it's best to leave the pie for 10 minutes before serving up. Enjoy!
Recipe note and suggestions:
On this occasion I used the minced beef filling to make a deep pie. However, as I mentioned in the video, you could instead make shallow plate pies, or small individual ones. Just adjust the cooking time accordingly. The mince beef mixture could also be used to make a delicious cottage pie, by simply popping it into a deep ovenproof dish, topping it with lots of fluffy mash potato and then scattering over a handful of grated mature cheddar before slipping it into the oven to get golden brown and deliciously crispy! Give me a shout if you have any questions.
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For now,
Liz x
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