Minced Beef Pie Recipe
This gluten free Minced Beef Pie is so simple to make using my homemade gluten free pastry. While the pastry chills make the filling, then construct it and bake for a golden, delicious pie. If you try this and love it, please come back and leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 4 people
Equipment
Ingredients
- 1 batch gluten free shortcrust pastry
- 1 tbsp olive oil
- 500 g minced beef 12% fat
- 2 onions finely sliced
- 2 garlic cloves chopped
- 1 tbsp gluten free Worcestershire sauce sauce
- 1 gluten free rich beef stock pot
- 300 ml boiling water
- 2 tbsp plain gluten free flour
- extra egg for brushing
Instructions
- First make the gluten free pastry as per the instructions, then chill. Whilst the pastry is chilling you can make your filling.
- Add the oil to a large, lidded pan and place on a low heat. Add the onions and fry with the lid on, stirring occasionally, for 5 minutes so they start to soften.
- Remove the lid, turn the heat up to medium then add the beef mince and garlic. Cook for a further 5-7 minutes, breaking the mince up with a spatula, until it has browned all over with no pink bits.
- Add the gluten free flour, stir well and cook for a further minute. Then add the stock pot, boiling water and Worcestershire sauce and mix well. Simmer for 7-8 minutes on a low heat until it starts to thicken.
- Remove the filling from the heat and set to one side to cool. Preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Remove the gluten free pastry from the fridge and roll it out to around 3-4mm thick. Use a rolling pin to lift the pastry over the top of the pie dish.
- Gently press the pastry into the pie dish, and trim the edges. Scrunch the offcuts back together ready to roll the lid and brush the edges of the pie with a little beaten egg.
- Spoon the beef filling into the pie into one even layer. Roll out the leftover pastry to around 3-4mm thick again, then lift over the top of the pie. Press down the edges using a fork and trim any excess.
- Cut a slit in the top of the pie (or a small hole/shape - I used a small star-shaped cutter!). Brush the top of the pie with beaten egg. If you like, you can cut shapes from the leftover pastry trimmings to decorate it, sticking them down with some beaten egg.
- Place the pie in the oven and bake for 35 minutes, until golden on top. Remove from the oven and serve hot.
Video
Nutrition
Serving: 1 portion | Calories: 767kcal | Carbohydrates: 17g | Protein: 24g | Fat: 35g
