Chunky Beef Pie
1 pie with 8 serves
Low FODMAP 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!
What you'll need
For the pastry
400g Lo-Fo Pantry Bread Flour
200g cold butter, cubed
6-8teaspoon ice cold water
For the filling
1kg gravy or chuck beef, diced
2 tablespoon Lo-Fo Pantry All Purpose/ Plain Flour
4 tablespoon olive oil
1 leek, green part only thinly chopped
t pinch salt and pepper
1 heaped teaspoon tomato paste
2 cups low FODMAP beef stock
1 sprig rosemary
1 sprig thyme
1 tablespoon balsamic vinegar (optional)
If possible make the filling the day before, or at least a few hours before completing the pie so that it can cool completely.
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.
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.
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.
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.
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.
To construct the pie, preheat the oven to 180C.
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.
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.
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.
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.
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.
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