110g butter straight from the refrigerator
1 tsp xanthan gum
¼ tsp fine salt
50g cold water
1 tsp lemon juice

½ tsp ground nutmeg
½ tsp dried mixed herbs
600g trimmed beef braising steak, cut into small pieces
1 tbsp vegetable oil
1 large onion, peeled and thickly chopped
15g unsalted butter
250ml gluten free ale*
150g flat mushrooms, unpeeled but wiped with a damp cloth
2 tsp gluten free swiss vegetable bouillon powder*
1 large bay leaf
1 egg for egg wash
A small amount of flour mix for dusting

*Refer to Coeliac UK directory


Additional Equipment

Casserole dish

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1. The filling of the pie needs to be left to cool completely before adding the pastry.  Therefore, you could either make the casserole and the pastry the day before and assemble on the day you would like to cook the dish or cook everything in one go but you need to allow time for the casserole filling to cool.


First make the casserole filling:

2. Place the frying pan on a medium heat, add  the oil and the butter. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole dish, using a slotted spoon.

3. Preheat the oven to 170°C/150°C Fan/Gas 3. 

4. Tip 25g of the flour mix into a large plastic bag, with the nutmeg and herbs and season it generously. Throw in the beef and shake until lightly covered .Return the frying pan to a medium high heat, Shake off any excess flour mix then fry the beef until golden-brown and transfer it to the casserole dish. Add the bouillon 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 pastry:

5. Sift the remaining flour mix (125g), xanthan gum and salt into a large bowl. Roughly break in 35g of the butter  and rub into the mix until  the butter is in small granules. Cut the remaining butter into small chunks, add them to the flour mix and toss them around with a round bladed knife until coated with flour mix. You need to see bits of butter.

6. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 mins in the fridge or 15-20 minutes in the freezer.

7. Dust the work surface with flour mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cms width x 30cm length.  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quick rough!

8. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling film and chill for 30 minutes or freeze for 15-20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in ONE direction. After the 4th chill down it will be ready to use for your pie.


Continue on with your filling:

9. 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.

10. Cool for at least one hour.

11. Roll pastry out thinly on a surface dusted with flour mix. 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. From the leftover pastry, cut out enough 6cm-wide strips of pastry to go around the dish – they should cover the flat rim of the pie dish.

12. Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. 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. Don’t overfill: reserve any excess gravy to serve hot with the pie.

13. Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal.

14. Preheat the oven to 200°C/180°C Fan/Gas 6. Make two slashes in the lid of the pie, then brush with the egg wash. 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.

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