Steak and Ale Pie. Gluten, Dairy, Soya and Egg free. 

It’s Pie week so of course we had to make a pie of sorts and Steak and Ale won the race. I decided we would try the Jus Roll gluten free Puff Pastry for the lid and give you a review of how we thought it performed. 

This isn’t a quick pie to make but it is oh so worth the effort when you sit down to eat. It’s beautifully tasty, tender and the pastry is crisp. Although not as traditionally “puffy” as a standard puff pastry this Gluten free version is delicious and crisp. 

You can find this pastry in the fridge section of the supermarket, so far we have only seen this within Tesco and Sainsbury’s. It is approximately £2 so not badly priced compared to other allergy friendly produce. 

If you’re planning this meal in advance I would suggest preparing the pie filling the night before. This makes it easier on the day to get it into the oven and cooked. 


  • 1 package Jus Roll gluten free Puff Pastry. 
  • 800g – 1kg diced beef. 
  • 3 tablespoons Gluten free plain flour. 
  • Salt and pepper to season. 
  • 3 medium to large carrots, cubed. 
  • 2 celery stalks, chopped small. 
  • 2 onions, diced. 
  • 2 teaspoons dried thyme. 
  • 2 garlic cloves, crushed or finely diced. 
  • 300ml Gluten free Ale. 
  • 300ml Beef stock. (We used 2 knorr beef stock cubes dissolved in 300ml boiling water). 
  • 1 tablespoon Balsamic vinegar (not absolutely necessary). 
  • 1 tablespoon tomato purée. 
  • Olive oil. 
  • 500g button mushrooms, halved. 


  1. Heat a large pan over a medium heat and add 1 tablespoon olive oil. 
  2. In a bowl or food bag, add the beef, flour and salt and pepper. Mix to fully coat the beef. 
  3. Add half of the beef into the pan and brown lightly. Transfer to a plate and brown the remaining beef then transfer that to the plate also. 
  4. Add another tablespoon oil into the pan, followed by the carrots, onions, celery, garlic and thyme. Fry gently for 10 minutes to soften. Stir regularly. 
  5. Return the beef to the pan and add the ale, stock, vinegar and tomato purée.  Bring to the boil and then cover and simmer gently for 1 hour. 
  6. Add the mushrooms and allow the whole mixture to cool, covered until needed. 
  7. 10 minutes before using remove the pastry from the fridge to allow it to come to room temperature. 
  8. Preheat the oven to 180c. 
  9. Transfer the pie filling into a suitable pie dish and dampen the edges of the dish with water. 
  10. Place the pastry lid onto the top of the dish and press lightly into the sides of the dish. Trim any excess. Make 3 slits in the centre of the pie to allow steam to escape. Brush with dairy free milk or beaten egg (optional). 
  11. Bake in the centre of the oven for 30-35 minutes until golden and piping hot. 



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