This delicious beef pot pie with a gluten-free puff pastry crust is perfect for a cold winter night.
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Come winter, a cozy pot pie always finds a way onto my dinner table. This beef pot pie recipe is fairly simple and tastes delicious. However, for those that love chicken this Gluten-Free Chicken Pot Pie is definitely a winner.
Ingredients
- Stew Beef – Cut into bite size pieces if they are too large
- Cornstarch – You can substitute arrowroot or tapioca starch
- Salt – Fine sea salt
- Black Pepper – Fresh ground black pepper
- Extra Virgin Olive – Use your favorite brand good quality olive oil
- Onion – One chopped medium size yellow onion
- Garlic – You will need 2 cloves of garlic minced
- Beef Broth – Use a low sodium or unsalted beef broth
- Tomato Paste – I like to keep the kind that comes in a tube.
- Worcestershire Sauce – For flavor
- Balsamic Vinegar – Gives the stew an unexpected tang
- Thyme – Dried thyme
- Potatoes – 1 Russet potato that’s peeled and cubed
- Pea & Carrot Mix – Use a frozen mix of this blend for ease of use
- Puff Pastry – Use regular or gluten-free puff pastry
- Milk – You can use regular or your favorite non-dairy milk
Instructions
- Pre-heat the oven to 400°F.
- Add the beef cubes to a large bowl and sprinkle them with 1 tbsp of the cornstarch, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir to combine.
3. Add the olive oil to a large stock pot or deep skillet and heat on medium-high heat.
4. Add the beef cubes and fry them, turning them occasionally until they are almost fully cooked. Then remove them to a plate and set it aside.
5. Add additional olive oil if needed (1-2 tbsp) to the skillet and then add the onions and sauté until they are soft and translucent.
6. Add in the minced garlic and sauté for 30 seconds, then add 1 tbsp of tomato paste. Stir to combine.
7. Add in 1 tbsp of the Worcestershire sauce and 1 tsp of balsamic vinegar. Stir.
8. Add 1/2 cup of the beef broth and scrape up the bits at the bottom of the pan using a wooden spoon. Then add the remaining beef broth.
9. Return the beef cubes and their juices to the pot, then add the diced potatoes, 2 cups of the frozen peas & carrots and 1/2 tsp of dried thyme.
10. Let the mixture simmer on medium low heat until the potatoes are cooked and tender about 30 minutes. Taste and add any extra salt or black pepper as desired.
11. Grease 9 inch pie dish then pour the beef and vegetable mixture into it.
12. Gently roll out the puff pastry and place it over the beef mixture, tucking the sides as needed. Then slice a cross in the center or a circle to let the pie vent.
13. Lightly brush the puff pastry with the milk, then sprinkle the top with salt, black pepper, and 1/4 tsp of the remaining dried thyme.
14. Place the pie dish onto a baking sheet to catch spills then bake for approximately 25 minutes or until the top is lightly puffed and the filling is bubbly.
Recipe Tips
- You can use regular or gluten-free pastry for this recipe. I used Sweet Loren’s brand of gluten-free puff pastry.
- Gluten-free puff pastry doesn’t brown quite like regular puff pastry.
- A blend of frozen peas and carrots helps save prep time
Beef Pot Pie – Gluten-Free
Ingredients
- 1 lb Stew Beef, cut into bite size pieces
- 1 tbsp Cornstarch can sub in Arrowroot or Tapioca Starch
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3-4 tbsp Extra Virgin Olive Oil
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 2 cups Beef Broth
- 1 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Balsamic Vinegar
- 3/4 tsp Thyme, Dried
- 1 Potato, Russet Peeled and cubed makes the cubes on the smaller side
- 2 cups Peas and Carrots, Frozen
- 1 Gluten-Free Puff Pastry Can sub in regular puff pastry
- 1-2 tbsp Milk or non-dairy milk
Instructions
- Pre-heat the oven to 400°F.
- Add the beef cubes to a large bowl and sprinkle them with 1 tbsp of the cornstarch, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir to combine.
- Add the olive oil to a large stock pot or deep skillet and heat on medium-high heat.
- Add the beef cubes and fry them, turning them occasionally until they are almost fully cooked. Then remove them plate and set it aside.
- Add additional olive oil if needed (1-2 tbsp) to the skillet and then add the onions and sauté until they are soft and translucent.
- Add in the minced garlic and sauté for 30 seconds, then add 1 tbsp of tomato paste. Stir to combine.
- Add in 1 tbsp of the Worcestershire sauce and 1 tsp of balsamic vinegar. Stir.
- Add 1/2 cup of the beef broth and scrape up the bits at the bottom the pan using a wooden spoon. Then add the remaining beef broth.
- Return the beef cubes and their juices to the pot, then add the diced potatoes, 2 cups of the frozen peas & carrots and 1/2 tsp of dried thyme.
- Let the mixture simmer on medium low heat until the potatoes are cooked and tender about 30 minutes. Taste and add any extra salt or black pepper as desired.
- Grease a 9-inch pie dish then pour the beef mixture into it.
- Gently roll out the puff pastry and place it over the beef mixture, tucking or trimming the sides as needed. Then slice a cross in the center or a circle to let the pie vent.
- Lightly brush the puff pastry with the milk, then sprinkle the top of salt, black pepper, and 1/4 tsp of the remaining dried thyme.
- Place the pie dish onto a baking sheet to catch spills then bake for approximately 25 minutes or until the top is lightly puffed and the filling is bubbly.
