Beef Pot Pie
with arugula salad

Name: Beef Pot Pie
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 4 Egg whites, whisked; 1 cup Almond meal / flour; 1 tsp Baking powder; 1/2 tsp Salt; 1/3 cup Butter, chilled; 1 Onions, medium, diced; 8 oz Carrots, diced; 2 cloves Garlic, chopped; 2 tsp Thyme, fresh leaves (sub dried); 1 cup Peas, frozen; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; 2 Tbsp Flour, any gluten-free (sub almond flour); 1 tsp Salt; 1 tsp Paprika; 1/2 tsp Coriander, ground; 1/2 tsp Black pepper; 1 cup Beer, any gluten-free (sub stock); 1/2 cup Stock, any type; 1 Egg yolk; 2 tsp Water; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 6 oz Arugula (sub any salad greens); to taste Black pepper

Active: 45 Total: 65

Original GF Paleo Vegetarian

In honor of St. Patrick's Day, we're serving up this cozy beef pot pie with an almond flour crust. You can use any gluten-free beer to give the filling flavor, but feel free to use stock if you prefer.
Smarts: The egg wash will help the almond crust reach a deep golden brown in the oven.

Ingredients

Metric

Servings:

Almond Crust:

Egg whites - 4 , whisked
Almond meal / flour - 1 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Butter - 1/3 cup , chilled

Beef Pot Pie:

Onions, medium - 1 , diced
Carrots - 8 oz , diced
Garlic - 2 cloves , chopped
Thyme, fresh leaves - 2 tsp (sub dried)
Peas, frozen - 1 cup
Oil, cooking - 1 Tbsp
Beef, ground and lean - 1 lb
Flour, any gluten-free - 2 Tbsp (sub almond flour)
Salt - 1 tsp
Paprika - 1 tsp
Coriander, ground - 1/2 tsp
Black pepper - 1/2 tsp
Beer, any gluten-free - 1 cup (sub stock)
Stock, any type - 1/2 cup
Egg yolk - 1
Water - 2 tsp

Lemony Arugula Salad:

Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1/2 tsp
Oil, olive - 2 Tbsp
Arugula - 6 oz (sub any salad greens)
Black pepper - to taste

Prep

Onions / Carrots / Garlic / Thyme - Prep as directed and combine. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Almond crust - Whisk egg whites. Combine egg whites, almond meal / flour, baking powder, salt (portion for crust), and butter in a food processor or standing mixer. The mixture will be wet, but it will crisp up in the oven. The final baked crust will be less like a flaky pot pie but yield more of a crispy, crunchy layer. (Can be done 1 day ahead)
Peas - Defrost peas.

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Make

Heat oven to 400F / 204C degrees.
Heat an oven-safe skillet over medium-high heat. Add cooking oil and then onions, carrots, garlic, and thyme. Saute until the onions and carrots are soft, 3 to 4 minutes.
Add beef and cook, breaking it apart until the beef is fully cooked and starting to brown in spots, 6 to 8 minutes.
Stir in the flour, salt (portion for pot pie), paprika, ground coriander, and black pepper (portion for pot pie) until no dry spots remain.
Pour the beer and stock over top and bring to a simmer. Simmer until the filling thickens, 3 to 4 minutes. Stir in the peas.
Remove the pot pie filling from the heat.
Spread almond crust over top (again, it's ok if it's wet and sits right on top of the filling).
Whisk the egg yolk and water and brush it over the almond crust.
Make a few slits with a knife and bake in the oven for 20 to 25 minutes, until golden.
Just before serving, toss the arugula with vinaigrette until dressed to your liking. Top with black pepper.
Serve the pot pie with salad on the side. Enjoy!

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