Steak and Cider Pie with Gluten-Free Shortcrust

About this recipe

Steak and ale pie is off the menu for anyone with coeliac disease, because beer is made from barley. Dry cider does the same job — acidity to cut the fat, a little sweetness, and depth once it has reduced — and it is naturally gluten free. The filling is cooked and cooled completely before the pastry goes on, which is the only reliable way to stop a gluten-free lid going soggy underneath.

Ingredients

• 1.1 kg beef shintrimmed and cut into 4cm chunks
• 1 tsp freshly ground black pepper
• 1.5 tsp fine sea salt
• 1 egg large eggsbeaten, for glazing
• 150 g unsalted buttercold, diced
• 1 tsp xanthan gum
• 300 g gluten-free plain flour
• 2 tbsp cornflour
• 1 tbsp gluten-free Worcestershire sauce
• 2 leaves bay leaves
• 6 sprigs fresh thyme
• 500 ml gluten-free beef stock
• 400 ml dry cider
• 2 tbsp tomato puree
• 3 cloves garlic clovescrushed
• 250 g chestnut mushroomshalved
• 2 sticks celery stickssliced
• 2 medium carrotscut into thick coins
• 2 large onionroughly chopped
• 3 tbsp sunflower oil

Method

1. 1

   Season the beef well and brown it hard in the oil, in three batches, in a heavy casserole. Crowding the pan steams the meat grey, so give each batch room and don't move it for the first two minutes. Set the browned beef aside.

   The dark crust on the meat is most of the finished flavour. Take it further than feels comfortable.

2. 2

   Turn the heat down, add the onions, carrots and celery to the same pot and cook for 10 minutes until softening and picking up the brown residue. Add the mushrooms and garlic and cook for another 5 minutes, then stir in the tomato puree and let it fry for a minute.

3. 3

   Pour in the cider and scrape the base clean, then bubble for 3 minutes. Return the beef and any juices, add the stock, thyme, bay and Worcestershire sauce, bring to a simmer, cover and cook at 150C fan for 2 hours 30 minutes, until the beef gives way completely under a spoon.

4. 4

   Lift the casserole out, slake the cornflour with 3 tablespoons of cold water and stir it through. Simmer on the hob for 5 minutes until the gravy is thick enough to hold its shape on a spoon. Taste and season, then tip into a 25cm pie dish and cool completely — ideally in the fridge for a few hours.

   A warm filling melts the butter in the pastry before it hits the oven, and you get a greasy, sunken lid.

5. 5