Saturday, September 7

GF Steak & Ale Pie Night

After a super tough Crossfit Workout, one in which I thought I was going to vomit and die right there on the floor, I was craving something filling and with a little bit of nip in the air, something with a taste of fall. Time for some steak and ale pie. It's super filling, deliciously warm and tasty, and makes the entire house smell of fall for hours. So came the time to experiment on how to make this gluten-free friendly.

Gluten Free Pie Crust
*Based off of Bob's Red Mill Recipe

1 1/2 cups GF All Purpose Flour (I used Trader Joe's All Purpose)
1/2 tsp Salt
1/2 cup of Butter (one stick)
4 Tbsp Cold Milk

Combine flour and salt, then cut in butter using a pastry blender until mixture resembles coarse meal. Sprinkle in milk, one tablespoon at a time, while blending until all ingredients are moist.


I rolled the dough mixture into a ball and pulled off small pieces and pressed them into the bottom of the pie dishes. 

Bake at 400 degrees for 12-15 minutes or until the bottoms are just enough done.


Now time for the actual pie mixture! Our families favorite is Pippa Middleton's "Celebrate" Steak, Guinness Cider and Kidney Pie. 

2 pounds beef chuck, trimmed of fat and cut into cubes
1 pound of ox or lamb kidneys, cleaned and cubed (optional)
Salt & Pepper
6 tablespoons all-purpose GF Flour
6 Tablespoons of sunflower oil (or veggie oil)
2 Tbsp butter
6 ounces small button mushrooms
1/2 onion, halved and sliced thinly 
2 cloves of garlic, peeled and crushed
2 celery stalks, chopped
2 carrots, peeled and chopped
4 large fresh Thyme sprigs
1 Tablespoon sugar
1 3/4 Cups Gluten Free Hard Apple Cider (YUM)
1 3/4 Cups Beef Stock
2 Tbsp Worcestershire sauce
2 Bay Leaves

Season the beef and kidneys (optional) well, then coat in the flour. Heat 4 tablespoons of the oil in a large Dutch oven or saucepan and brown the meat in batches. Remove and set aside. Add another tablespoon of the oil and half the butter into the pan and brown the mushrooms, scraping up the residue in the pan from the meat, then remove and set aside with beef.


Add the last of the oil and butter to the pan and cook the onions over medium heat until soft, then add the garlic, celery, carrots, thyme and sugar and sweat for another 5 minutes.


Return the meat and mushrooms to the pan, pour in the Cider, stock and Worcestershire sauce and add the bay leaves. 



Partially cover with a lid and simmer for 1 1/2 hours, stirring occasionally to ensure nothing sticks to the bottom. Remove the lid and continue to simmer, uncovered, for another 30 minutes, until the meat is tender and the sauce has thickened. Season well.

Preheat the oven to 400 degrees. Spoon the beef mixture into the individual pie dishes. brush the edges of the pie dish with a little beaten egg mixture and roll the left over pastry over the surface, trimming off any excess so it fits the dish nicely.




Brush the top of the pastry with the remaining egg wash and cut a small cross in the middle of the pastry to allow the steam to escape. Put the dish in the middle of the oven on a baking tray for 25-30 minutes, until the pastry is golden. Let stand for a few minutes before serving.


The GF substitutions worked out great :)