Beef Pot Pie With Puff Pastry - Gluten-Free
This delicious beef pot pie with a gluten-free puff pastry pie crust is perfect for a cold winter night.
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
Beef Cubes – Use stew beef
Salt – Fine Sea Salt
Black Pepper – Fresh ground black pepper
Cornstarch – You can use cornstarch, arrowroot, or tapioca starch
Olive Oil РExtra virgin olive oil, used for frying the beef and saut̩ing the onions
Onion – One small yellow onion
Garlic – You will need 2 garlic cloves, minced
Beef Broth – Use a low sodium beef broth
Tomato Paste – You will need 1 tbsp of tomato paste
Worcestershire Sauce – For flavor, you will need 1 tbsp
Thyme – You can use fresh or dried thyme. You will need 1/2 tsp of dried thyme and 1 tsp of fresh thyme
Peas & Carrots – You can by this combo frozen so you can easily add to the pot pie.
Potato – One potato, you can use your favorite. I used a russet potato.
Balsamic Vinegar – For a nice flavor boost
Puff Pastry – Use gluten-free (Sweet Loren’s Gluten-Free Puff Pastry is what I used) or regular puff pastry.
Milk/Non-Dairy Milk – To brush over the puff pastry to help it brown.
Instructions
- Add the beef cubes to a bowl and sprinkle with the salt, black pepper, and cornstarch. Mix to combine.
- Heat the olive oil in a large skillet, then fry the beef cubes until they are browned, then remove them to a bowl.
- Add an additional 1-2 tbsp of olive oil to the skillet if needed then add the onions and sauté until they are soft and translucent.
- Add the minced garlic to the skillet and sauté for 30 seconds.
- Add in the tomato paste, stir to combine, then add the Worcestershire sauce and the balsamic vinegar.
- Pour in the 1/2 cup of the beef broth and scrape up any browned bits at the bottom of the pan. Then pour the remainder of the beef broth.
- Return the beef cubes and the juices collected on the bottom of the bowl to the liquid mixture.
- Add in the cubed potato, stir and simmer until the potato is tender about 25 minutes.
- Place the mixture into a deep pie dish, then cover with the puff pastry tucking in any overhang pastry as needed.
- Brush the puff pastry with some milk/non-dairy milk then sprinkle the top with 1/4 tsp of thyme and a sprinkle of salt and pepper.
- Make a slit or cut a small circle out of the center of the puff pastry.
- Place the pot pie onto a baking sheet to catch any spills.
- Bake at 400°F until the top is lightly browned and the pie is bubbly, approximately 20 minutes.
Recipe Tips
- Since the puff pastry is gluten-free it will only brown slightly.
- Make sure you use a deep pie dish to hold all the filling and that you place the pie dish onto a baking sheet to catch any spills.
Beef Pot Pie - Gluten-Free
Materials
- 1 lb Beef Stew Meat cut into bite size pieces
- 1 tbsp Cornstarch can sub 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, unsalted
- 1 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Balsamic vinegar
- 3/4 tsp Thyme, dried, divided
- 1 Russet Potato, peeled and cubed make the cubes on the smaller side
- 2 cups Peas & Carrots Mix use the frozen blend
- 1 sheet Puff Pastry - Gluten-Free Can sub in regular puff pastry
- 1-2 tbsp Milk/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 to a 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 of 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 9 inch pie dish then pour the beef and vegetable mixture into it.
- 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.
- 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.
- 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
Nutrition
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