Gluten Free Beef Pot Pie
This gluten-free beef pot pie is the perfect comforting family meal! It’s made with a cassava flour crust, ground beef filling, and no dairy.
Why you’ll love this gluten-free beef pot pie
Pot pie is a huge favorite in my family. My husband always requests pot pie for special occasions, like my AIP chicken pot pie, and I regularly make pot pie-inspired dishes like chicken pot pie pasta.
Pot pie and chicken tend to go hand in hand, but don’t sleep on beef pot pie either! Here’s why you’re going to love this one…
- This is a pot pie made with ground beef instead of a more expensive cut of meat. Of course, I love a big roast or stew meat as much as the next comfort food lover. But in terms of budget and time, ground beef always wins.
- A dairy-free cassava crust. This crust is made without any dairy, making it much more allergen-friendly than the alternatives.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Ground beef. I prefer to use a 90/10 ground beef for this recipe.
- Mixed vegetables. I use a blend of peas and carrots, but you can also add other vegetables like finely diced sweet potato.
- Tomato paste, beef broth, and red wine vinegar. You can omit the tomato paste, and use a homemade broth like my homemade slow cooker beef bone broth.
- Cassava flour. I haven’t tried to make this recipe with a different flour.
- Palm shortening. This is the dairy-free substitute for butter! You can likely also use butter if tolerated.
How to make Gluten Free Beef Pot Pie
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Saute the onion then add the ground beef and season with salt and pepper. When browned, add the garlic, herbs and frozen vegetables and stir to allow to cook.
Step Two. Add the tomato paste and stir to cook down. Whisk the arrowroot starch and beef broth and pour into the pan, stirring to scrape up any browned bits from the bottom of the pan. Add the red wine vinegar. Simmer until thick. Set aside to cool.
Step Three. Make the crust. Grease a pan and add the beef filling. Lightly dust a piece of parchment paper with cassava flour and add the pie dough. Add another piece of parchment paper on top and roll the pie crust out. Place your baking dish on top to use as a guide to ensure your crust in the right shape.
Step Four. Remove the top layer of parchment paper and carefully flip your crust over the top of your baking dish. Crimp the edges to cover the entire baking dish. Transfer to the fridge for 30 minutes to set.
Step Five. Score a cross shape in the center and brush with egg wash. Then bake.
Step Six. Remove from oven and allow to cool and serve.
Michelle’s Tips & Tricks
- Choose your cooking vessel wisely! It’s important to use a smaller-sized cooking dish rather than a 9×13″ pan. I used a smaller 9×7″ oval baking dish. You can potentially split the recipe into smaller servings in small ramekins, but it will impact the cook time.
- Use a gluten-free stout beer. Guinness pie is a classic! I tried to find a gluten-free version, but it’s hard to come by. If you have it available to you, swap out about 1/2 cup of the broth for a GF stout beer for extra flavour.
- Switch up the vegetables. You can add other vegetables to the filling like sweet potato, cauliflower, etc!
Recipe FAQS
You can use ground beef, steak, and stew meat in a beef pot pie. Keep in mind that ground beef will cook the fastest and overall be the easiest option, which is why I developed the recipe with ground beef. If you use stew meat, you’ll have to factor in extra cooking time and more cooking liquid.
Of course! If you have a gluten-free pastry crust that you enjoy, you can easily swap out the crust in this recipe and use that instead for a shortcut.
If you tried this Gluten Free Beef Pot Pie or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Pot Pie Inspired Recipes to Try…
Gluten Free Beef Pot Pie
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Ingredients
For the filling
- 1 tbsp avocado oil
- ½ yellow onion, diced
- 1 lb ground beef
- Salt & pepper
- 2 cups frozen mixed vegetables
- 2 tsp dried parsley
- 1 tsp dried thyme
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 ½ cup beef broth
- 2 tbsp arrowroot starch
For the crust
- ¾ cup cassava flour
- 1 tsp gelatin
- ½ tsp salt
- 6 tbsp palm shortening
- 6 tbsp cold water
- 1 tsp apple cider vinegar
- 1 egg, whisked
Instructions
- Heat a large deep pan over medium heat. Add the avocado oil and the onion. Saute for 4-5 minutes or until lightly transluscent.
- Add the ground beef and season with salt and pepper. Crumble the ground beef until mostly browned. Add the garlic, herbs and frozen vegetables and stir to combine, allowing to cook for another 2 minutes.
- Add the tomato paste and stir to cook down for 3 minutes or until a crimson color.
- Whisk the arrowroot starch and beef broth and pour into the pan, stirring to scrape up any browned bits from the bottom of the pan. Add the red wine vinegar. Simmer for 5 minutes on low or until thick. Set aside to cool.
- To make the crust, combine the cassava flour, gelatin and salt. Whisk well.
- Add the palm shortening and use a pastry cutter (or butter knife) to cut the shortening into small pieces into the flour mixture.
- Slowly stream in the water while stirring. Add the apple cider vinegar. The crust mixture should still be slightly crumbly.
- Grease a 9"x7" pan well (I use this staub oval pan) and add the beef filling.
- Lightly dust a piece of parchment paper with cassava flour and add the pie dough. Add another peice of parchment paper on top and roll the pie crust out. Place your baking dish on top to use as a guide to ensure your crust in the right shape.
- Remove the top layer of parchment paper and carefully flip your crust over the top of your baking dish. Crimp the edges to cover the entire baking dish. Transfer to the fridge for 30 minutes to set.
- Preheat the oven to 375 F. Remove the dish from the fridge and score a cross shape in the center to help the crust vent. Brush with egg wash.
- Transfer to the preheated oven and bake for 35 minutes or until the crust is golden brown.
- Allow to cool for at least 15-20 minutes before serving!
