The holidays are here and we are all searching for new gluten free recipes with a twist. Here’s one you will all love! Booze and pie aren’t common words with the gluten free diet. In this wonderful gluten free recipe, PRE Brand’s talented (and one of my favs!) culinary manager, Chef Sarah Russo, swapped OUT a gluten free ale with two easy gluten free options below and used one of our favorite gluten free flours to bring you a perfect gluten free meal! This recipe I have aptly titled as, Beef Pie Gone Gluten Free and Grass Fed.
PRE’s unbeatable chuck roast melts into a rich gravy-filled pie. A delicious take on this British classic with a flaky crust of cassava and grass-fed butter, no gluten required. You can find many additional PRE Brand’s recipes on my paleo site as well.
PRE Brands, purveyors of the world’s best tasting beef, delivers premium hand-trimmed 100% grass fed cuts without health, safety, social or environmental compromises. Boasting fewer calories and less fat, and more Omega-3’s and CLA’s than commodity beef. PRE products adhere to the highest quality standards. PREs Ribeye is a definite favorite. Use it in a delicious breakfast recipe here.Print
Beef Pie Gone Gluten Free and Grass Fed
The holidays are here and we are all searching for new gluten free recipes with a twist. Here’s one you will all love! Booze and pie aren’t common words with the gluten free diet.
- Pie Crust
- 2 c. cassava flour
- 2 tsp. salt
- 12 tbsp. cold grass-fed butter
- 1 ¼ c. ice cold water
- 1 PRE Chuck Roast, cut into bite-size cubes
- 1 yellow onion, diced
- 1 tbsp. coconut oil
- 12oz of gluten-free pale ale or (Paleo version: 12oz of beef broth)
- 2 pints white mushrooms, sliced into quarters
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 3 tbsp. gluten-free Worcestershire sauce (Paleo version: *replace with 3 tablespoons of coconut aminos)
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tbsp. apple cider vinegar
- 2 tbsp. fresh parsley, chopped
- In a large stew pan on medium-high, sauté onion in coconut oil until soft, about 5 minutes.
- Add cubed beef and ale (or broth).
- Simmer for 30 minutes, or until meat is tender.
- Preheat the oven to 425.
- Season stewed meat with thyme, garlic, parsley, mushrooms, Worcestershire sauce, salt, pepper, apple cider vinegar, and fresh parsley.
- Let reduce for 10 minutes.
- Set aside.
- In a food processor, mix together flour and salt.
- Add butter 1 tablespoon at a time while pulsing food processor.
- When all butter is incorporated, run on low until mixture is granular and there are no chunks left.
- Slowly pour in cold water, little streams at a time, while hitting the pulse button.
- Do not over mix.
- Run on low to bring dough ball together.
- If it’s too crumbly, add more water and run processor on low again.
- Form a ball and cut in half.
- Use immediately, or for best results wrap both halves in plastic and refrigerate for 30 minutes before rolling it out.
- On a clean and flour sprinkled surface, roll out the pie crust with a floured rolling pin.
- Make your base crust at least 12”x12” for a 9” pie dish.
- Your crust might crack in the process, do not worry!
- Using wet hands, pinch together any cracks or breaks.
- It’s easier to work with wet hands.
- Lay base crust in pie dish and form it around.
- Cut the edges leaving a ½ inch off sides.
- Fill crust with beef mixture.
- Roll out next pie crust to at least 10”x10” and lay it over beef mixture.
- Pinch edges with your finger to bring base crust and top crust together.
- Using a fork pinch the edges together by pressing the top and bottom together with the prongs.
- Do this all the way around the pie.
- Vent the pie with 2-3 slits in the middle.
- No longer than 1” with sharp knife.
- Brush with egg wash.
- Bake for 35-40 minutes or until crust is golden brown.
- Let rest for 5-6 minutes.
- Cut and serve hot.
From our home to yours, Tina Turbin.