If you're looking for pure comfort food then it doesn't get much better than gluten free steak and ale pie.
Gorgeous, golden, gluten free shortcrust pastry houses a rich and hearty steak and gluten free ale filling everyone will love.
I've taken this pub classic and put a gluten free spin on - I've never been able to eat a gluten free steak and ale pie before!
This is not one of those 'quick fix' recipes - it's one where you can really take time to enjoy what you're doing.
I'm talking a gorgeous labour of love in the kitchen; a Sunday afternoon well spent with a tasty reward at the end.
Sure, you could try source a gluten free steak and ale pie somewhere online.
But making it all from scratch makes it a million times more rewarding and the taste alone is absolutely worth it!
Where can I find gluten free ale?
Nowadays there are plenty of places you can find a gluten free ale for your pie.
I used gluten free Old Speckled Hen in this particular pie, which I picked up in the free from aisle in Sainsbury's.
But there are tonnes of options for gluten free beer out there compared to what there used to be!
Try searching your local free from aisle to see what gluten free ales you can find there.
It's sometimes worth checking the 'craft beer' section too, as sometimes you can find a gluten free beer or two lurking in there.
Also don't forget to check on line - there are a few specific gluten free breweries as well as those offering gluten free options.
It's definitely worth searching round if you're an ale fan.
I'm not much of an ale drinker myself so I just grabbed what I could find, but any gluten free ale would work wonderfully in this gluten free steak and ale pie.
Making gluten free pastry
The first thing you'll need to do before making this gluten free steak and ale pie is head on over to my gluten free shortcrust pastry recipe.
This features a step-by-step guide to making the perfect pastry for your pie!
Making gluten free pastry is actually super simple and this post is packed with handy tips to get it just right.
You can either make it with a combination of butter and lard, or with just butter.
Either way, this is the first step to making the gluten free steak and ale pie of your dreams!
I didn't want to make this recipe hugely long by adding all the pastry steps here, but for the shopping list you'll need:
- 340 g plain gluten free flour (I always use FREEE by Doves Farm plain gluten free flour)
- 2 tsp xanthan gum
- 110 g unsalted butter, (cubed)
- 110 g Cookeen or Lard, (cubed)
- 2 medium eggs
- 2 tsp water
- Pinch salt
The method for my gluten free shortcrust pastry can be found here.
Simply follow those steps then head back here to find out how to make your pies!
Do I need any particular equipment?
The first thing you'll need to get hold of when making this recipe is some handy individual pie dishes .
These are the pie dishes I use from Amazon, they're 12cm in diameter and the perfect portion size.
You can make this as one large pie I love making them as smaller ones!
Firstly, and most importantly, this means you don't have to share - an absolute priority in our household to avoid fights.
And secondly, you can freeze these gluten free steak and ale pies easily and then have an easy dinner to reheat.
I always have a stash of gluten free pies in the freezer so I can heat them up and serve them with mash and lots of gravy!
Once you've made your gluten free pastry, you then need to make the filling.
Personally I like making the filling in the morning, leaving it to cool completely through the day, then assembling the pies in the evening for dinner.
How to assemble your pies
Once you've made the pastry and the filling, it's time to put the gluten free steak and ale pies together!
You'll need to preheat your oven so it's nice and toasty ready for your pies to go in.
I think the easiest way to roll out the pastry is to break the pastry into quarters.
That way you don't have to re-roll the gluten free pastry too much.
Firstly line the base of the pie dish, then prick it with a fork, so it looks like this:
Once you've done this for all four pies you need to divide the filling evenly between them.
Ideally the filling will rise a little bit above the top of the pie dish.
That way when you pop the lid on top, it won't dip down or sink at all.
Then it's time to re-roll out your pastry and create the lids for the pies.
You stick these down using beaten egg, then trim the edges and press them together with a fork so they're sealed tight.
Pop a slit in the top of each pie so any steam can escape, then brush the tops with more beaten egg.
This will ensure your pies go a lovely golden colour in the oven!
My gluten free steak and ale pie recipe
It's time to get baking - I just know you'll absolutely love this gluten free steak and ale pie recipe!
I've made these as four, 12cm individual pies because it makes it nice and easy to serve up and also freeze leftovers.
But if you'd rather you can make this as one big pie - see the recipe notes for details on timings.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 1 x batch of my gluten free shortcrust pastry
- For the filling:
500g stewing steak (diced)
- 3 tbsp plain gluten free flour
- 50g salted butter
- 2 sticks of celery
- 3 carrots
- 1 medium red onion
- 2 cloves of garlic
- 250g chestnut mushrooms
- 300ml beef stock (I used 300ml boiling water + 1 x Knorr Rich Beef stock pot)
- 300ml gluten free ale (I used GF Old Speckled Hen)
- 1 tbsp tomato puree
- 1 tbsp fresh thyme (chopped)
- 1 tsp dried rosemary
- 1 egg (beaten, for brushing)
- Start by making a batch of my gluten free shortcrust pastry and then place in the refrigerator to chill.
To prepare the vegetables:
- Finely chop the celery. Peel and finely chop the onion. Halve the carrots longways and then cut into chunks. Peel and finely chop the garlic cloves. Roughly chop the mushrooms into chunks.
To make the pie filling:
- Add the beef shin chunks to a large bowl, add the gluten free flour and season generously with salt and pepper. Toss until the beef is completely coated in the flour.
- Add half of the butter to a large, deep skillet and heat on a medium-high heat. Once hot, add the beef chunks and stir fry until browned on all sides. Remove the beef chunks from the pan and into a bowl. Pour a small dash of the ale into the pan, swill around and scrape the bottom, and then pour juices into the bowl with the beef.
- Melt the rest of the butter in the same pan on a medium heat, then add the vegetables. Fry for 4-5 minutes until they start to soften. Add the beef and juices back to the pan.
- Pour in the beef stock and ale, then add the tomato puree, fresh thyme and dried rosemary. Stir well.
- Bring to the boil, then turn down to a simmer and place a lid on the pan. Cook for 90 minutes on a low heat, stirring occasionally. The sauce should thicken nicely.
- Remove the filling from the heat and set to one side. Ideally, leave this for at least an hour or two to cool completely (or overnight in the fridge) - though you can press on with making the pies if you wish.
To make the pies:
- Remove the pastry from the fridge. Preheat the oven to 200'C / Fan 180'C / Gas Mark 6.
- Break off a quarter of the pastry, dust the work surface with gluten free flour and roll until it around 4mm thick. Lay the pastry over the first pie dish and gently press it into the dish and over the lip.
- Trim the excess (set this to one side for the lids) and prick the bottom of the pie with a fork. Repeat until all four pie dishes are lined with pastry.
- Spoon the cooled pie filling equally between the four pie dishes.
- Ball the leftover pastry remnants together, then break off a quarter and roll out to around 4mm thick, so that it is just larger than the diameter of the pie top.
- Brush the lip of the pie crust with a beaten egg, then gently lay the rolled-out pastry over the top. Press the edges together with your fingers and trim with a knife. Then use a fork to press them together.
- Repeat this for all four pies. When done, cut a slit in the top of each pie (to vent steam, so it doesn't explode!) then brush the tops with the beaten egg.
- Place in the oven for 30-35 minutes until golden on top and the pie filling is bubbling. Serve straight away.
- For tips on making and rolling my gluten free shortcrust pastry, read this post here.
- This can also be made as one large pie - you will need to cook for around 45 minutes-to-one hour.
- These pies an be frozen once cooked - defrost completely before eating.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 297mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 7g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.