Gluten Free Potato Topped Beef Pies Recipe
These classic New Zealand gluten free potato topped beef pies have crisp flaky pastry, a savoury beef mince filling, and creamy mashed potato piped on top until golden.
They are cosy, filling, and ideal for a weekend lunch or simple dinner. The filling is made with beef mince, onion, garlic, gluten free soy sauce, and stock, then thickened with cornflour so it sits neatly inside the pastry cases. A little grated cheese over the potato adds extra flavour and helps the tops brown beautifully.
This recipe makes 4 individual pies, using 4 small pie tins.
Ingredients
400 g beef mince
1 onion, diced
Salt, to taste
Pepper, to taste
1 tsp garlic, minced or crushed
1 tbsp gluten free soy sauce
1 gluten free beef stock cube
200 ml boiled water
1 tbsp cornflour
2 large potatoes, cooked and mashed
A handful of grated cheese
1 egg
4 small pie tins
Before you start
Gluten free pastry can be a little more delicate than regular pastry, so give it time to soften slightly before rolling. If it is too cold, it may crack. If it becomes too warm, it can turn sticky and hard to lift.
The sweet spot is pastry that feels cool but flexible. About 20 minutes out of the fridge usually works well, depending on the temperature of your kitchen.
For the mashed potato, use a fairly thick mash rather than a loose or buttery one. It needs to hold its shape when piped or spooned onto the pies. If your mash is very soft, let it cool slightly before using.
Method
Brown the beef mince. Place a frying pan over a medium heat. Add the beef mince and cook until browned, breaking it up with a wooden spoon as it cooks.
Add the onion. Stir in the diced onion and cook until softened. This usually takes a few minutes. Season with salt and pepper.
Add the garlic and soy sauce. Stir in the garlic and gluten free soy sauce. Cook for 1 minute, just until the garlic smells fragrant.
Make the stock. Dissolve the beef stock cube in 200 ml boiled water, stirring until fully mixed.
Thicken the mince. Sprinkle the cornflour over the mince mixture and stir well so it coats the beef. Pour in the beef stock liquid, stirring gently as you add it.
Simmer the filling. Let the mixture simmer for about 15 minutes, or until the liquid has reduced and the filling is thick enough to spoon into the pies. It should be glossy, not watery.
Cool the beef mixture. Transfer the mince filling to a bowl and let it cool slightly. A cooler filling is better for pastry, as it helps prevent the pastry from softening too quickly.
Rest the pastry. While the mince cools, remove the gluten free pastry from the fridge and let it sit for about 20 minutes so it is easier to roll.
Preheat the oven. Heat the oven to 200°C. Lightly grease the pie tins if needed.
10. Divide and roll the pastry. Divide the pastry into 4 portions. Roll each portion out to about half a centimetre thick. If the pastry sticks, dust the surface lightly with gluten free flour.
11. Line the pie tins. Press each pastry portion gently into a pie tin. Trim away the excess around the edges, but leave enough pastry to form a neat rim.
12. Fill the pastry cases. Spoon the beef mixture into the pastry cases, filling each one to the top. Try to divide the filling evenly between all 4 pies.
13. Add the mashed potato topping. Pipe the mashed potato over each pie in a swirl. If you do not have a piping bag, spoon it on and use a fork to make ridges. The ridges help the potato brown in the oven.
14. Add cheese. Sprinkle a little grated cheese over the mashed potato tops. Use as much or as little as you like.
15. Brush the pastry. Briefly whisk the egg in a small bowl. Brush the exposed pastry edges with the egg wash so they bake up golden.
16. Bake the pies. Bake at 200°C for 25 minutes, or until the pastry is golden, the potato is lightly browned, and the filling is piping hot.
17. Serve and enjoy. Let the pies sit for a few minutes before serving, as the filling will be very hot straight from the oven.
Storage and reheating
Let leftover pies cool completely, then store them in an airtight container in the fridge for up to 2 days.
To reheat, place them on a baking tray and warm in the oven at 180°C until piping hot all the way through. The oven is better than the microwave if you want to keep the pastry crisp. The microwave will work, but the pastry may soften.
These pies are best eaten fresh, but you can freeze them after baking. Wrap well, freeze for up to 1 month, then defrost in the fridge before reheating until piping hot.
You can also use this recipe for all sorts or pies, check this mince & cheese one below!
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