I’ve been having fun since I discovered the gluten free pastry in our supermarket recently. So here’s another one for a delicious homemade meat pie.
HINT
This recipe contains one of my favored ingredients –lentils. Lentils are almost undetectable when added to soups, stews and casseroles as they will absorb the flavor of other ingredients, while still being are a great source of fiber and protein that contain little fat.
There is no need to cook the lentils in this dish beforehand. Simply rinse them and pick out any lentils that are discolored.
ONE NOTE OF CAUTION
Do not get the frozen pastry out too early or it will disintegrate into strips when you try and use it. I made this mistake and had to fiddle to put it back together again.
Beef and Mushroom Pie
Filling
20 ounces round steak cubed
2 ounces rice flour
I onion
4 ounces red lentils
1 teaspoon Italian herbs
3 ounces tomato paste
1 dessertspoon sweet paprika
5 ounces mushrooms
I teaspoon gluten free black sauce
Pepper
1 gluten free beef stock cube
1 cup water
Pastry
2 sheets frozen gluten free short crust pastry
A little milk
Method
Toss meat in the rice flour and brown in a pan with a little oil. Add diced onion.
Add rinsed lentils, herbs, tomato paste , paprika, mushrooms, black sauce, and stock cube combined with water. Simmer on top of the stove for 1 and a half hours, storing occasionally. Taste and adjust seasonings if necessary. For example I might add a little more paprika at this point or, if it looks a little thin, a little cornflour mixed with water.
Grease a pie dish. Press one sheet of the short crust pastry into the greased pie plate.
Put the filling into the pastry case and cover with the remaining sheet of pastry. Press edges together with a fork dipped in a little milk.
Bake in a moderate oven for 30-40 minutes or until golden. Serve with mashed potato, broccoli and carrots.
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