Beef and vegetable Pie

Recipe from: 30 April 2010

Ingredients 16
Servings 1
Minutes 50 mins


Serving Change
  • 320
    Nature's Choice Gluten-Free Pancake and Crumpet Flour
  • 2
    Nature's Choice Baking Powder (After Being Mixed)
  • 12
    olive Oil
  • 12
    cold Water
  • 1
    olive Oil
  • 1
    large Onion, Diced
  • 2-3
    sticks of Celery, Diced
  • 4
    carrots, Sliced into Rings
  • 500
    beef goulash/ steak cubes
  • 1
    green pepper, diced
  • 1
    red pepper, diced
  • 1
  • 1
    Ppotato flour/ corn starch for thickening
  • 1
    fresh thyme
  • 1
    dry chilli flakes
  • Herbal Salt


50 mins
Beef and Vegetable Pie (Gluten, Dairy, Egg and Yeast Free):

Put dry ingredients into a bowl

Pour olive oil bit by bit into the dry ingredients

Rub together until crumbly

Add water little by little until dough sticks together into a ball

Wrap in cling film or a clear plastic bag

Place in the fridge for 30 - 45 minutes

Heat oven to 180 degrees

Fry onion in olive oil with a dash of salt

Add celery and beef cubes and fry until meat is browned

Sprinkle over paprika and potato flour or corn starch and mix everything together

Add enough water to cover beef

Add thyme

Add carrots, green and red pepper

Add herbal salt and chilli flakes to taste

Simmer for about 10 - 15 minutes

Take pastry out of the fridge

Roll out until thin

Pour pie filling into a pie dish and top with the pastry

Create a pattern by pressing the edges with a fork

Prick the pastry to make breathing holes

Place in the oven and cook for 20 - 30 minutes until golden

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Read more on: bake  |  sauté


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