Ingredients


2 tbsp vegetable oil

500g/1lb 2oz beef mince

1 carrot, chopped

1 celery stalk, chopped

1 tbsp tomato purée

1½ tbsp gluten free plain flour, plus extra for dusting

250ml/9fl oz low FODMAP beef stock

dash Worcestershire sauce

400g/14oz gluten free shortcrust pastry

1 free-range egg, yolk only, lightly beaten


Serves - 4





Method


Preheat the oven to 200C/400F/Gas 6. Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.

Add the vegetables and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes.

Stir in the gluten free flour and cook for a further minute, then add the chopped mushrooms, beef stock and a couple of dashes of Worcestershire sauce.

Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.

Roll out the gluten free pastry on a floured work surface until it is slightly larger than the pie dish.

Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.

Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the gluten free pastry with the beaten egg yolk.

Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. To serve, slice into wedges.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Minced beef pie