Gluten Free Steak & Ale Pie2016-05-26
- Servings : 4
- Prep Time : 30m
- Cook Time : 4:00 h
- Ready In : 4:00 h
Great for a chilli evening meal.
- 1 sheet puff pastry (using previous recipe)
- 25g gluten free flour
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp dried mixed herbs
- 600g braising steak, cubed
- 1 tbsp vegetable oil
- 1 onion, roughly chopped
- 15g butter
- 250ml gluten free ale
- 150g mushrooms
- 2 tsp vegetable stock powder
- 1 large bay leaf
Place the frying pan on a medium heat, add the oil and the butter. Fry the onion until soft and slightly golden. Transfer to a large casserole dish. Preheat the oven to 160°C. Tip the gluten free flour into a large plastic bag, with the nutmeg and herbs and season it generously.
Add the steak and shake until lightly covered. Return the frying pan to a medium high heat, shake off any excess flour then fry the beef until golden-brown and transfer it to the casserole dish. Add the stock powder, bay leaf and ale to the frying pan and bring to the boil stirring to remove any juices, add to the casserole dish and stir well, cover and cook in the oven for 75 minutes until the meat is tender and the sauce is thickening. Meanwhile make the puff pastry.
Cut the mushrooms into chunks and add them to the casserole dish. Return to the oven and cook for a further 60–75 minutes then remove from oven. Cool for at least 1 hour.
Roll pastry out thinly on a surface dusted with gluten free flour. Invert a 27cm x 18cm deep pie dish on to the pastry. Add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid.
Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle of the pie dish. Spoon in the meat mixture to come level with the top of the dish.
Butter the rim of the dish, then drape the pastry lid over it, pinching the edges to seal. Preheat the oven to 200°C. Make two slashes in the lid of the pie, then brush with the egg. Bake for 25–30 minutes until the pastry is golden brown and the casserole is piping hot. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.