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Beef Pot Pie Recipe

Cook up this excellent gluten-free Beef Pot Pie recipe when it is time to clean out the refrigerator and transform your leftovers into a perfectly delicious repast!

Updated October 6, 2018

Cook up this excellent gluten-free Beef Pot Pie recipe when it is time to clean out the refrigerator and transform your leftovers into a perfectly delicious repast!

The origin of the pot pie as we know it today, goes way back in culinary history, when pots filled with bits of meat, vegetables and broth or gravy simmered over coals all day, because there was no refrigeration to preserve leftovers.

In preparation for the main meal of the day, the top of the hot hodge-podge of leftovers was seasoned with whatever was at hand, and then sealed with a crust of pastry.

Signature recipes were passed down from one generation to the next, becoming the stuff of family legends and tall tales, historic storytelling at the supper table.

Sharing warm memories and happy times are what turn otherwise humble ingredients into the treasured comfort foods we crave.


This classic Beef Pot Pie recipe is a family favorite packed with health building vegetables.

Even picky eaters will love it!

Zesty.

Savory.

Wonderfully yummy!


Beef Pot Pie Recipe Making Tips

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For the best gluten-free pie crust results, crisp and golden brown, use an oven tempered glass pie plate.

If you love bright, fresh flavors, then cook this Beef Pot Pie recipe using organic ingredients and the freshest vegetables and herbs possible.


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To serve, cut set-up pie into wedges using a sharp knife to make clean cuts through the crisp pastry, and then carefully lift out wedges with a pie server.

Make your Beef Pot Pie recipe into a nutritious meal; serve with iceberg lettuce wedges garnished with Buttermilk Dressing, and enjoy homemade ice cream for dessert.





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Beef Pot Pie Recipe


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Beef Pot Pie Recipe


The beauty of this oh-so-good Beef Pot Pie recipe is family and friends will not know they are enjoying mouthwatering gluten-free homemade food!

Prep Time: 40 minutes
Cook Time: 1 hour
Yield: 8 servings

Ingredients:
- pastry for a two crust pie (see Gluten Free Pie Crust recipe)
- 3 tablespoons butter
- 1 medium onion, diced
- 8 ounces button mushrooms, sliced
- 2 medium carrots, diced
- 2 large cloves garlic, minced
- 2 teaspoons fresh thyme, minced, or 1/2 teaspoon dry
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 3 tablespoons potato starch
- 2 teaspoons gluten-free Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 cups water
- 2 1/2 cups cooked beef, diced
- 1 large cooked potato, diced
- 1 cup frozen peas
- salt
- black pepper

Instructions:
1. Line bottom of a 9 inchpie plate with one pie crust; and then chill until ready to use.
2. Preheat oven to 425°F.
3. In a Dutch oven, melt butter over medium high heat.
4. Add onion, mushrooms and carrots to Dutch oven and cook until onion is softened, about 5 minutes; stir occasionally.
5. Add garlic, thyme, salt, dry mustard and pepper, and cook for 30 seconds.
6. Stir in potato starch and cook for 1 minute.
7. Stir in Worcestershire sauce, tomato paste and Dijon mustard.
8. Stir in wine, scraping fond from bottom of pot.
9. Add water and cook for 1 minute or until gravy thickens; stir constantly.
10. Stir in beef, potato and peas, and cook until heated through.
11. Remove from heat.
12. Season with salt and pepper, if desired.
13. Evenly spread hot beef pie filling in pastry lined pie plate.
14. Cover with top pie crust.
15. Bake for 35 to 40 minutes or until crust turns golden brown.
16. Remove from oven.
17. Let set up on wire rack for 10 to 15 minutes before serving.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free




Variations

Deep Dish Beef Pot Pie Recipe

Ingredients

Instructions

  1. Grease a 3 quart casserole dish, and then set aside.
  2. Preheat oven to 400°F.
  3. Prepare beef pie filling as directed in key recipe.
  4. Pour filling into prepared casserole dish.
  5. In a medium mixing bowl, combine biscuit mix, milk and egg.
  6. Pour biscuit mixture over top of hot beef pie filling.
  7. Bake for 30 minutes or until biscuit topping is golden brown.


Individual Beef Pot Pies

  1. Make pastry for a one crust pie (see Gluten Free Pie Crust recipe)
  2. Grease four 10 ounce custard cups, and then set aside.
  3. Prepare beef pie filling as directed in key recipe.
  4. Fill custard cups with hot beef pie filling.
  5. Cover with top pie crust.
  6. Bake as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • pastry for a two crust pie (see Gluten Free Pie Crust recipe)
  • 45 ml butter
  • 1 medium onion, diced
  • 225 grams button mushrooms, sliced
  • 2 medium carrots, diced
  • 2 large cloves garlic, minced
  • 10 ml fresh thyme, minced, or 2.5 ml dry
  • 5 ml salt
  • 2.5 ml dry mustard
  • 1.25 ml black pepper
  • 45 ml potato starch
  • 10 ml gluten-free Worcestershire sauce
  • 5 ml Dijon mustard
  • 15 ml tomato paste
  • 250 ml dry red wine
  • 500 ml water
  • 625 ml cooked beef, diced
  • 1 large cooked potato, diced
  • 250 ml frozen peas
  • salt
  • black pepper

Instructions

  1. Line bottom of a 22 cm pie plate with one pie crust; and then chill until ready to use.
  2. Preheat oven to 220°C, Gas Mark 7.
  3. In a Dutch oven, melt butter over medium high heat.   
  4. Add onion, mushrooms and carrots to Dutch oven and cook until onion is softened, about 5 minutes; stir occasionally.  
  5. Add garlic, thyme, salt, dry mustard and pepper, and cook for 30 seconds.  
  6. Stir in potato starch and cook for 1 minute.
  7. Stir in Worcestershire sauce, tomato paste and Dijon mustard.  
  8. Stir in wine, scraping fond from bottom of pot.
  9. Add water and cook for 1 minute or until gravy thickens; stir constantly.
  10. Stir in beef, potato and peas, and cook until heated through.
  11. Remove from heat.
  12. Season with salt and pepper, if desired.
  13. Evenly spread hot beef pie filling in pastry lined pie plate.
  14. Cover with top pie crust.
  15. Bake for 35 to 40 minutes or until crust turns golden brown.
  16. Remove from oven.
  17. Let set up on wire rack for 10 to 15 minutes before serving.


Pork Pot Pie

  1. Omit beef.
  2. Add 2 1/2 cups cooked pork, diced.
  3. Prepare and bake as directed in key recipe.


Quick and Easy Beef Pot Pie Recipe

  1. Prepare beef pie filling as directed in key recipe.
  2. Serve hot beef pie filling over fresh baked gluten-free biscuits.


Southern Beef Pot Pie Recipe

  1. Grease a 13 x 9 x 2 inch baking dish, and then set aside.
  2. Preheat oven to 350°F.
  3. Prepare beef pie filling as directed in key recipe.
  4. Evenly spread hot filling into prepared baking dish.
  5. Make Sweet Gluten Free Cornbread Muffins batter.
  6. Evenly spread cornbread batter over top of hot filling.
  7. Bake for 20 to 30 minutes or until wooden toothpick inserted in center comes out clean.


Venison (Bison, Buffalo, Elk or Moose) Pot Pie

  1. Omit beef.
  2. Add 2 1/2 cups cooked venison, diced.
  3. Prepare and bake as directed in key recipe.






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