Beef Pot Pie - Gluten-Free
A beef pot pie with puff pastry that's gluten-free. Perfect for a cold winter night.
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.
Notes
For the gluten-free puff pastry I used the Sweet Loren's brand. You can trim the excess puff pastry once you place it over the pie if desired. Gluten-free puff pastry with not get golden brown, and will only puff slightly.
Nutrition
Serving: 1cupCalories: 708kcalCarbohydrates: 52gProtein: 35gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 71mgSodium: 1101mgPotassium: 978mgFiber: 5gSugar: 3gVitamin A: 6728IUVitamin C: 15mgCalcium: 85mgIron: 6mg
Tried this recipe?Let us know how it was!