Enjoy a delicious gluten free minced beef pie with a perfect golden crust. Simply irresistible! Indulge in a savory and satisfying meal.
Indulge in our savory and satisfying gluten free minced beef pie
Today I want to share with you a delicious recipe for making a gluten free minced beef pie. The ingredients include lean beef mince, diced onions, grated carrot, diced celery, and a gluten free beef stock cube. After browning the mince and adding the stock cube, you let it simmer for 25 minutes, adding gluten free gravy granules to thicken the mixture. Once cooled, you fill a pie dish with the minced beef and cover it with gluten free pastry, baking until golden brown and piping hot.
This minced beef filling can also be used to make other dishes, such as cottage pie or individual pies. The versatility of this recipe allows you to get creative and adapt it to your preferences. Whether you make a deep pie or shallow plate pies, the result will be a flavorful and satisfying dish that can be enjoyed by all, regardless of dietary restrictions. Give this recipe a try and enjoy a comforting gluten free minced beef pie!
Savoury and satisfying: Indulge in our gluten free minced beef pie!
Hi there back again to share another recipe with you today I’m sharing a recipe for a glutenfree minced beef pie um I’m showing you exactly how I go about making it sometimes um when I’m going to make well when I’m going to share something with you I look at recipes of how other people do it and then sort of work off that but that’s.
Not always traditionally how I make things so I thought today I’ll just show you um how I go about making a in pie in case it may inspire you to give one a go to okay so first up in the pan I’ve got some mince beef and there’s about 500 G there or a pound however you want to work and I’m just going to add some chopped onions to that first and what I.
Do as well I put in some grated carrots so I do gr cuz they break down but it just gives a Min I think a little bit more flavor when you’re making a pie and um or you know Castro or whatever so and then I’m going to add some finely chopped celery there I’m going to pop that in there as well okay so I’m just going to pop this onto the heat now so.
The meat can Brown so just Brown the mince off on a medium heat and just keep stirring around so it just breaks the mince down as it Cooks I mean once it sort of colors a little bit I can stop doing that and then just keep coming back and giving it a little stir um but until it sort of starts cooking through or.
Browning and I like to just keep giving it a little stir around when cooking mins like this it’s really good as well if you make more than what you need because you can just use the bit that you need for the pie um once the mix just cooled down a little bit and then the rest can then be um Frozen so it can be decanted into the.
Size you need it I need sorry labeled and then popped into the freezer and it comes in so handy because this base mince base can also be used things like Cottage pies and um sort of individual little pies if you want to do that as well or little pases with with gluten- Cree P pastry so it’s really handy to do a job lck today just um so I could get.
On and show the video I’ve just done um a usual now but I think I will have more over I don’t think I’m going to need all this meat in here that I’ve cooked out or I’m cooking out for the p okay so I’ll leave that for a moment then just keep coming back and giving it a little stir so once once the mince is browned.
Or well sealed really it’s not that brown because because I’ve added the veg and things before um it doesn’t tend to really Brown the mins but if you want to get a darker mince what you could do is brown the mins first and then add in the vegetables afterwards and rather them it in together but I just do it like this cuz it makes life easier so that’s what.
It looks like now and then to that I’m just going to crumble in a nor stock Cube and the nor stock cubes um in the UK are glutenfree but just double check on the packs to make sure that they’re okay I’m just going to crumble that in and then to that I’m just going to add also a little bit of white pepper and any pepper will do providing.
Its uh suitable brly free diet I sometimes use my crack pepper but I’m just going to put that in today and I may add a bit more crack pepper later on okay and just going to stir that around for a minute cuz I think adding the stock cube in then I sort of feel like it gets into the the meat the sorry the flavor gets into the meat a little.
Bit more by adding the stock Cube at that point so just cook that out for about another minute two minutes more okay so once the uh stock cubes dissolved in there and it sort of coated the meat and it’s been on there for a minute so I just add some boiling water that’s just boiling water from the.
Kettle and I’m just going to put enough in not so it’s too much um see I might toed more that’s about right okay so that’s what I’ve added in there so I’m going to bring it up to a boil and then juice it to a simmer and then pop a lid on and leave it for about 20 minutes 25.
Minutes okay so the mint has been simmering away now for about 25 minutes and that’s what it looks like there’s not a lot of liquid in there but there’s enough so I’m just going to add in so what I’m using is that so it’s Visto um the glutenfree Visto gravy granules so say it’s a gluten-free one marked up um from the free from a and I’m just going.
To sprinkle this in until I get the right consistency that I want okay so I’m happy with how that is now I’m just going to do a quick taste test to make sure sure it’s seasoned and everything and then add some salt and pepper if need be and then I’m going to cover the pan and leave it out just to cool for about an hour you can what you.
Can do is make this in advance um leave it to cool for about an hour and then pop it into the fridge so you could make it up to sort of two days before you need it um and also as well you can make it and then allow it cool and then freeze it that’s another option as well I mean as I say it’s really handy having um um sort of portions of this mince in.
The freezer to pop together either a pie or a cottage pie or some little pasties so it’s just great so say leave this cool and then I’ll pop the pie together okay so I’m back now after letting the mins cool down for about an hour just um outside the fridge ideally as i’ let it cool completely so i’ let it cool for the hour as I mentioned.
Before and then put it into the fridge to chills completely but I want it to crack on and show you the finished Pie and and if I did that I might not get around to doing it so I want just to get on so it’s cool enough now that I can use it with the pastry so I’ve already made the pastry um the pastry is as per the very first video that I shared with.
You and the link for the the actual recipe is within that pastry video um so it’s just short cross pastry gluten-free short cross pastry nothing’s changed with how I make it from when I first showed it so I’ve got ahead and just done that so I just did that about a minute or so before I turn the camera back on so I’m just going to go more or.
Less half with that cuz I need a slightly bigger piece for the bottom um and now I’m just going to roll this out and fill the pie don’t worry um if it’s a little bit Rough and Ready it’s absolutely fine um but with the Pastry as I’ve mentioned before um a little something there not sure what that is um as I’ve mentioned before um you don’t.
Want to chill it um you just want to make it and crack on and use it straight away cuz the longer you leave it it has a tendenc to dry out the gluten-free pastry so just get on and work with it straight away um plenty of flour on the um the the work top and then just underneath it as well and then just roll it out as evenly.
As possible but don’t worry too much we don’t it doesn’t matter it’s not the pie it’s quite nice to be rustic so I’m going to go so I’ve just greased um that with a little bit of lat fible butter um and that’s just ready to line now I like to grease it cuz I think sort of the pastry slips in that a little bit easier.
As well so just gently fold that in not fold that in un roll it from the Rolling Pin in okay and just ease it into place it’s going to be a bit of a patch work but it doesn’t matter at all it’ll still be really tasty so let’s just Patch It Up use those bits just to patch it up.
Around the side and a bit more there what I didn’t want to do was over stretch it so there’s bits that feel like it’s a bit over stretched and just let that go in okay so that’s that already there I’m not going to trim it off what I’m going to do now is and I’ll put that other little bit in there that just give me a.
Bit more actually just broke a few bits off from around the side as well just to make sure I’ve got plenty of pastry um so I’m going to roll the top out now um I’m doing that more because if the pie filling was really cold I’d have put that in straight away now but because it it’s not as cold as ideally I’d like it.
To be I’m just going to work more quickly um with the pastry so I can get it in and the oven’s preheated as well keep some little bits in The Pastry and with this I want quite a nice thick crust so um try and keep it so it’s as near to the size as possible without having too much overlap.
Here obviously while it’s big enough as well that should do it I reckon right okay so I’m just going to fill the pie now it will actually take all the minutes that I did before so it took that full amount as this is going to be a nice deep pie now.
So just to make sure it sticks I’m just going to dab a little bit of water around the edge and now I’m just going to pop the lid on there we go when pastry doesn’t always play it’s like ordinary baking you get good and.
Bad days and today it’s been a good day um but yeah there we go okay so just press that into place and then I’m just going to trim around with the knife now say I’m working quickly because as I mentioned before the minc is a little bit warmer than what I.
Wanted it to be and it is it works so much better a high when you do have cold um cold filling and then just bake it then okay just diping and doing this just to squish the the two um pieces together make it look a little bit pretty okay then just a couple of air slips and then I’m just going to brush.
The top with egg wash it just gives it I think with pie like this like a nice shiny top when it comes out of the oven and the oven’s preheated now we want it to go into hot oven okay so I won’t F too much cuz I want that to get in there and bake so I’m going to pop that in now for about 25.
Minutes half an hour and I’ll show you what it looks like when it’s cooked or when it’s baked with that little bit of pastry left now I’m just going to actually line that uh little fland dis and that then can go in the freezer and I can use that at later date again it doesn’t matter if it’s a.
Bit rough and ready it will do the job there we go that’s just a little Rough and Ready tart but that can go in the freezer I’ll put it in a freezer bag um and I can use it then I say it a later date okay so there we go that is the finished pie all baked now and it baked for about half an hour in the oven I.
Just did it till it was the filling was piping hot I could hear it bubbling when I took it from the oven and that will be ready to cook in about 10 minutes or so it’ll just allow it to settle down of course I’ve done a really deep pie today but you can go a thinner pie if you want if you just want to do like a plate pie that would work the filling will also.
Work if you want to do little tiny pies in like a muffin tin that would also be great as well but as I said you know any questions then always do give me a shout okay so thank you so much for watching my video sharing um how I make a gluten-free minc beef pie um I do appreciate you tuning into to my channel and I really love sharing recipes with.
You hopefully be back soon to share some more but in the meantime take care and bye for now
