Chunky Beef Pie

Preparation

1 hour

Cooking

2 hours

Makes

1 pie with 8 serves

Low FODMAP serve

1 serve

This delicious low FODMAP Chunky Beef Pie will fill your kitchen with the hearty smell of winter. Perfect for a dinners and weekend lunches, this chunky beef pie tastes great served with a low FODMAP side salad and roast veggies. With a beautiful, crisp golden pastry, this beef pie is sure to satisfy. If beef or meat isn’t for you, get creative and use the pastry recipe to create a hearty low FODMAP chicken pie or low FODMAP vegetarian filling. Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!

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What you'll need

For the pastry

Lo-Fo Pantry Bread Flour

400g Lo-Fo Pantry Bread Flour

salt

1teaspoon salt

butter

200g cold butter, cubed

water

6-8teaspoon ice cold water

eggs

1 egg

For the filling

diced beef

1kg gravy or chuck beef, diced

Lo-Fo Pantry All Purpose/ Plain Flour

2 tablespoon Lo-Fo Pantry All Purpose/ Plain Flour

oil

4 tablespoon olive oil

leek

1 leek, green part only thinly chopped

salt and pepper

t pinch salt and pepper

tomato paste

1 heaped teaspoon tomato paste

beef stock

2 cups low FODMAP beef stock

rosemary

1 sprig rosemary

thyme

1 sprig thyme

red wine vinegar

1 tablespoon balsamic vinegar (optional)


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour
Lo-Fo Pantry Bread Flour

Process

Step 1

If possible make the filling the day before, or at least a few hours before completing the pie so that it can cool completely.

Step 2

To make the filling, toss the beef in the flour. Heat the oil and brown half of the meat in the pan, then remove and brown the other half. Set the beef aside.

Step 3

Sautee the leek for about 2 mins until soft and then add the meat back into the pan. Stir in the remaining ingredients. Bring to the boil and then reduce to a simmer for 1 hr or until meat starts to fall apart. Stir occasionally to prevent sticking.

Step 4

To make the pastry, combine the flour and salt in a large bowl. Using your hands, rub 125 g butter into the flour to form a rough crumb.

Step 5

Add in the water in 1 tbsp at a time until it comes together. Tip out onto a floured surface and knead for 5-10 mins until it becomes smooth.

Step 6

Try not to add too much extra flour to the mixture. Cover dough and then let it rest in the fridge for at least 30 mins. The pastry can be made the day before, but remove from fridge 1 hr before to allow it to become malleable.

Step 7

To construct the pie, preheat the oven to 180C.

Step 8

Cut the pastry in half and then roll out the first piece on a floured surface until it is ¼ inch thick. Place it in the pie dish, moulding to the shape and then use a sharp knife to trim the sides.

Step 9

Top the pastry with a piece of baking paper and baking weights or rice. Cook the base for 10-15 mins or until just golden.

Step 10

Remove the base from the oven and allow to cool for 10 mins. Meanwhile roll out the second piece of pastry to ¼ inch thick.

Step 11

Spread the filling into the base. Whisk the egg with a fork and then brush the edges of the base with the egg. Top with the second piece of pastry and use your thumb or a fork to press down on the edges to seal the pie.

Step 12

Use a sharp knife to cut a 4 inch cross on the top of the pie to let the steam out. Brush the top of the pie with the egg wash.

Step 13

Cook pie for 20 mins or until golden. Remove from oven and allow to cool for 10 mins before serving.

Recipe developed by Shelley Judge.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour
Lo-Fo Pantry Bread Flour

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