Beef Dairy Free Gluten Free Pot Pie
Here is a great recipe for a Beef Dairy Free Gluten Free Pot Pie using Beef Stew meat and beer! YES! There is gluten free beer! And it tastes really good to just drink with your meal! This recipe is gluten free and dairy free! I used Bob’s Red Mill’s Pie Crust Mix, it is so wonderful and easy. Here are a few steps in preparation then copy the recipe off below. Enjoy.
Beef Dairy Free Gluten Free Pot Pie
Once in a while I get a craving for some Beef Dairy Free Gluten Free Pot Pie!
Recipe for Beef Dairy Free Gluten Free Pot Pie:
Beef Dairy Free Gluten Free Pot Pie
Here is a great recipe for a Beef Dairy Free Gluten Free Pot Pie using Beef Stew meat and beer! YES! There is gluten free beer! And it tastes really good to just drink with your meal! This recipe is gluten free and dairy free!
Servings: 6 large servings
Calories: 635kcal
Ingredients
- 1 large onion finely chopped
- 1-1.5 cups mushrooms washed and sliced
- 2 celery stocks
- 4-6 carrots wash, peeled, chopped and steamed
- 4-6 Yukon gold potatoes washed, peeled, chopped and boiled
- 1.5 lb stew meat cut into small chunks
- 1 cup of frozen peas
- 1 cup of frozen corn
- 4 tbsp of olive oil
- 2 cups beef broth
- 1 standard size can of Guinness beer If you are gluten free use Green's Gluten Free Beer
- 2 tablespoons butter substitute we use Earth Balance
- sea salt and pepper to taste
- Follow your favorite pie crust recipe or pick up a premade crust. I use Bob's Red Mill Gluten Free Pie Crust Mix. Prepare Your pie crust,place bottom crust in baking dish and refrigerate. Place top crust flat and put saran wrap around it and refrigerate.
Instructions
- Use a large pot to sauté the onions and mushrooms in the olive oil. When they are fully cooked and a little bit golden brown reduce the heat.
- Add the trimmed meat, beef broth, full Guinness, sea salt and pepper to the pot and let simmer for about 3 hours or until the meat is very tender and the liquid has reduced by about half.
- Add in the cooked carrots, potatoes, frozen corn and peas along with the raw celery. Stir well, taste and season as needed.
- Set simmer for about 15 minutes.
- Preheat your oven to 350 degrees.
- Fill the refrigerated pie crust and top with little bits of the butter replacer.
- Set the refrigerated top crust on, crimp the pie edges together, add a few air holes.
- Bake for about 35 to 40 minutes or until the crust is golden brown and the inside is steaming and a little bubbly.
- Let the pie rest for about 20 minutes before cutting into it (this will help keep the filling place better).
Notes
Nutritional values are based on one serving
Nutrition
Calories: 635kcal | Carbohydrates: 46g | Protein: 40g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 620mg | Potassium: 1152mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7275IU | Vitamin C: 28.5mg | Calcium: 81mg | Iron: 8.2mg
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This would really be great for my husband! Thanks for sharing!
This looks so hearty and delicious!
My kids would eat pot pie once a week if I’d make it for them! This looks like a delicious recipe! Thanks for sharing at Delicious Dishes recipe party! Pinned it!
This looks delicious
This looks really yummy!
This looks really good, thanks for sharing.
This sounds and looks so amazing. I can’t wait to give it a try. I know my husband and I will really like this.
I would love to make this with veggie broth and tofu.
(Beef Pot Pie, Gluten-free Dairy-free) This recipe sounds really good for the beef pot pie too. I already have a chicken pot pie recipe that my family really likes-
This looks amazing!! I absolutely love pot pie, but never tried it with beef.
I will have to try this recipe thanks for sharing it looks great