1tsp baking powder
¼ tsp fine salt
100g gluten free suet*
110g cold water
A pinch of black pepper
1 egg (beaten, for glazing)
A small amount of flour mix for dusting


½ tsp ground nutmeg
½ tsp dried mixed herbs
450g trimmed beef braising steak, cut into small pieces
2 tbsp vegetable oil
1 large onion, peeled and thickly chopped
25g unsalted butter
300ml off-the-boil water
250g pig's or lamb's kidneys
150g flat mushrooms, unpeeled but wiped with a damp cloth
2 tsp gluten free vegetable bouillon powder*
1 large bay leaf

*Refer to Coeliac UK directory

Additional Equipment

27 x 18cm pie dish

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1. It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump due to the filling being too warm.

2. Place the frying pan on a medium heat, add 1 tbsp oil. 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 170ºC/150º Fan/Gas Mark 3. Tip 25g of 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.  Transfer it to the casserole dish, add the bouillon powder, bay leaf and water to the frying pan and bring to the boil stirring to remove any juices, add the liquid to the casserole dish and stir well.  Cover the casserole dish and cook in the oven for 75 minutes until the meat is tender and the sauce is thick.

4. Cut button-mushroom-sized lobes of kidney from the white central core and cut the mushrooms into chunks. Heat the remaining 1 tbsp of the oil with the butter in the frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured then add the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole dish with the kidneys.  Cook for a further 60-75 minutes.

5. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded.


For the pastry:

1. Preheat the oven to 200°C/180° Fan/Gas Mark 6.

2. Sift the 225g Flour Mix, baking powder, salt & pepper into a large bowl. Add the suet and mix well.

2. Pour in the cold water, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers.

3. Dust the work surface with flour mix. Place the ball of dough on the work surface and roll out to desired shape.

This provides enough pastry for a 27 x 18cm pie dish.

4. Roll pastry out on a surface dusted with flour mix. Invert a 27 x 18cm, 6.5cm deep pie dish on to the pastry. Use the dish as a guide to cut out the pastry lid, adding an extra 1cm all round.

5. From the remaining pastry, cut out enough 2cm-wide strips of pastry to go around the dish – 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 or egg.

6. Place a pie raiser or an upturned egg cup in the centre of the dish, then 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.

7. Brush the pastry rim with a little egg, drape the pastry lid over it, pinching the edges to seal. Make a steam hole above the pie raiser, in the middle of the pastry, using a knife.

8. Brush the pie with egg and bake for 30-35 minutes until the pastry is golden brown. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

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