Fall Comfort Food - Beef Pot Pie - Gluten-free

November 8, 5:15 PMColumbus Gluten-Free Food ExaminerKimberly Bouldin

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Columbus Gluten-Free Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Gluten-free Beef Pot Pie

What says comfort food in the fall better than Beef Pot Pie?  Not much.  This is a tried and true recipe that was converted to be gluten-free.  

Gluten-free Beef Pot Pie

**Recipe for Pie Crust from Pamela’s, see below

1.25 lbs beef stew meat
1 lb carrots, cut to bite size pieces
4 medium potatoes, peeled & cut to bite size pieces
4 stalks celery, cut to bite size pieces
1 medium onion, chopped 
2 TBSP Kitchen Bouquet
3 TBSP Cornstarch
2 TBSP Vegetable Oil
3 cups water total, divided
1 10oz box package frozen mixed vegetables
Salt & Pepper, to taste
Thyme or Marjaram, to taste, approx. 1 tsp

1. Cut beef into bite size pieces. Heat oil in pressure cooker; brown meat. Remove meat from pressure cooker to insert cooking platform/basket; add ½ cup water and add beef to basket. Seal pressure cooker and cook for 10 minutes after rocker/pressure is reached.
2. Cool pressure cooker to remove lid. Add all veggies (including frozen ones), salt & pepper, add another ½ cup water; seal pressure cooker, bring to pressure, cook 5 minutes. Cool pressure cooker to remove lid.
3. Dump basket of food back into pressure cooker pot.
4. In gravy shaker add 2 cups cold water, 3 TBSP cornstarch, thyme or marjoram & Kitchen Bouquet and shake well.
5. Bring pressure cooker to boil then add cornstarch solution. Stir until boiling & thickened. Taste, add more seasonings if necessary.
6. Pour into prepared pie crust (see additional instructions).
7. Top with remaining crust
8. Bake at 350 for 30 – 40 minutes or until crust is nicely browned.

Pie Crust for Pot Pie

3 cups Pamela’s Baking & Pancake Mix
4 tsp sugar (omit for savory crusts, like pot pie)
8 TBSP unsalted butter
4 TBSP vegetable oil
½ cup ice water

Yield: 2 9-inch pie crusts or 1 9-inch top & bottom

Combine mix & sugar (if using) in bowl. Cut butter into flour mixture with 2 knives until butter is in very small pieces. Add oil, then ice water, slowly until dough comes together, not sticky. You may not need all of the water. Roll dough between sheets of parchment or wax paper. ***You may be able to press this right into the pan for our pot pie without rolling out and then form the top on a piece of wax paper without rolling. Foil can be placed along the edge of the crust to decrease the edges browning.