Steak and Potato Pie with Dijon Peppercorn Sauce (Gluten-Free & Dairy-Free)

Warm up with this steak pie, its peppercorn sauce adding a touch of spice, while the pastry just flakes away.

Serves: 4 (2 medium pies [15cm] or 4 individual pies)

Level of difficulty: Medium

Prep time: 60 mins
Cooking time: 25-35 mins
Total time: 85-95 mins

Filling ingredients:

275-300g steak

Sunflower oil

50g asparagus

Sunflower spread (asparagus and mushrooms)

80g button mushrooms (peeled and sliced in two)

120g potatoes

Pastry ingredients:

300g gluten-free plain flour (plus extra for dusting)

150g margarine (plus extra for coating the pie dishes)

2 eggs

Sauce ingredients:

375ml almond milk

2 tbsp corn-flour

Boiling water

125ml beef stock (half a stock cube)

1 tbsp brandy

½ Worcestershire sauce gluten-free

1 tbsp Dijon mustard

1 ½ tsp ground black peppercorns

2 tsp chopped fresh parsley (dice)

½ tsp flaked sea salt

Recipe:

1. On medium heat fry the steak in sunflower oil till the inside is pale pink to brown. Once cool, cut into small cubes. Set aside for now.
2. Next, again on a medium heat, fry the asparagus with a small lump of sunflower spread for just a few minutes. You don’t want the asparagus going soft. Chop into smaller lengths (about 1cm).
3. Peel the mushrooms and cut each one in the middle. Place this in a saucepan, and fry with a large knob of sunflower spread till the mushrooms are golden-brown.
4. Peel the potatoes and boil for 10 minutes. Once cool cut into smaller cubes.
5. Onto the pastry; in a large bowl sift in the flour and add the margarine (cut this into small cubes). Then using your fingertips only rub the margarine into the flour till the mixture is like fine breadcrumbs.
6. Beat one of the eggs in a cup before slowly adding it to the flour and margarine, stirring and folding together.
7. Next, add a tablespoon of water at a time until the mixture is tacky and holds together. If it gets too wet add a little more flour.
8. Once the pastry mixture is ready, leave to one side in a cold place. We’ll now start on the sauce.
9. First, pour the almond milk into a saucepan (place on medium heat) and add the cornflour. Stir until dissolved.
10. In a jug, pour 125ml of boiling water and add half a beef stock cube. Stir until dissolved, then slowly pour and stir this into the saucepan of almond milk/corn flour.
11. While stirring add the brandy, Worcestershire sauce, Dijon mustard, ground peppercorn, diced parsley and salt.
12. Reduce the heat of the saucepan and stir regularly for about 5-10 minutes until the ingredients are well stirred and the consistency is like custard.
13. Leave the sauce to cool while you return to the pastry.
14. First rub a little margarine around the inside of the pie dishes in order to prevent the pastry from sticking.
15. Coat a space on the worktop with a fine layer of flour to prevent sticking, do the same to the rolling pin. Then, taking the pastry, slowly roll it out till it’s just under half a centimetre deep.
16. Tip: As the pastry is quite fragile – gently place the edge of the pastry across the rolling pin, and roll the pin to be just underneath the middle. This will help support the pastry as you lift it. Carefully lifting the pastry, lay it across the pie dish and gently push the pastry inside till the edges and folds are covered. Trim off any excess and repeat for each of the pie dishes. Put aside the remaining pastry for now.
17. Going back to the filling; in a large bowl mix together the chopped asparagus, mushrooms, cubed potatoes, and cut the steak into chunks. Divide the mix between each pie and level to its rim.
18. Taking the sauce – which should now be lukewarm/cold – pour it over the pies’ ingredients till the sauce is level with the rim of each pie.
19. Beat another egg to coat the pastry. Using an egg brush – apply a light coating of egg around the rim of the pastry – this will help the lid to stick on.
20. Next, roll the remaining pastry till it’s just a few mms deep. Gently place this over the pie. Then taking a knife trim around the edges. Repeat this with each of the pies.
21. Turn the oven to 160°C Fan.
22. Using the remaining egg; apply a light coating to the top of each pie. For decoration, cut out a dozen leaf shapes, and with a knife gently mark the veins of each leaf. Place the leaves in the centre of the pie(s), and brush with egg.
23. Make two-three slits in the centre of each pie.
24. Place the pies into the oven and leave to cook for 25-35 minutes till the pastry is a deep golden-brown.