Mmmm! Winter-warming Steak & Ale Pie... 
Yet another tasty, low-FODMAP main meal that all the family can enjoy! 
Ingredients (serves 4-6): 
225g /8oz shortcrust gluten-free pastry 
225g /8oz rough puff pastry 
400g/14oz diced Beef 
2 tbsp gluten-free plain flour 
2 tbsp garlic-infused oil 
200ml/7floz gluten-free beer 
250ml/9floz beef stock 
1 bunch spring onion greens, chopped 
1 carrot, diced small 
1 tsp dried thyme 
1 tbsp tomato puree 
Few drops of gravy browning 
Thickening granules/cornflour mixed with water 
Salt and pepper 
1 egg, beaten 
Cooking Method
Put the gluten-free plain flour into a bag and add the beef, shake well to coat evenly. Heat the oil and fry the floured beef until lightly browned. 
Add the diced carrot, herbs, seasoning, stock and beer. Stir until boiling. 
Reduce the heat and simmer for 1 hour, stirring occasionally. 
Meanwhile make the pastry (see recipe HERE) and set aside to rest. 
Check the meat. The sauce should be a smooth, thick gravy. 
Add a few drops of gravy browning and thicken with granules or cornflour if needed. 
Simmer for another 10 minutes. 
Line a 20cm /8in pie dish with the shortcrust pastry. 
Line the pastry with foil or baking parchment, fill the case with baking beans/dried pulses or rice to prevent the bottom from rising. Bake for 10 minutes in a pre-heated oven, Gas Mark 7/220C 
Remove the pie bottom from the oven and pour the meat mixture into to the pastry case and cover with the rough puff pastry. 
Make a small hole in the centre of the pie, to allow the steam to escape, and brush the top of the pastry with the egg. 
Place the pie back into the oven and bake for 30 minutes, until the pastry is a golden brown. 
(By the way, for another lovely October recipe, click HERE.) 
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