Beef Pot Pie

🧂 Ingredients

• 2 pounds stewing beef
• ¼ cup chickpea flour
• 2 tablespoons avocado oil
• 1 ½ cups beef stock
• 1 cup tomato sauce
• ¾ cup brewed coffee
• 2 teaspoons dried oregano
• ½ teaspoon fine sea salt
• ½ teaspoon dried thyme
• ¼ teaspoon ground black pepper
• 1 ½ pounds potatoes,

  scrubbed or peeled and cut into 1-inch chunks
• 1 pound carrots,

  scrubbed or peeled and cut into 1-inch chunks
• 3 medium cooking onions,

  quartered
• 1 ½ cup frozen green beans
• gluten free pastry for a single-crust pie
• 1 egg

Instructions

• 1 In a large bowl, toss the beef cubes with chickpea flour.
• 2 Heat half of the oil in a Dutch oven over medium-high heat. Brown the floured
  meat in batches, adding remaining oil as necessary.
• 3 Return all the beef to the pan. Add stock, tomato sauce, coffee, oregano, salt,
  thyme, and pepper. Bring to a boil. Reduce heat and simmer for 1 hour.
• 4 Add vegetables and simmer for another hour or until potatoes and carrots are
  tender. Remove from heat and allow to cool. (Make ahead: Cover and refrigerate
  for up to two days.)
• 5 Preheat oven to 400°F.
• 6 Stir green beans into the beef pie filling.
• 7 Cover with gluten free pie crust, leaving about ½-inch overhang. Fold the edges
  under, and pinch pastry to the edges all the way around.
• 8 Beat the egg and brush it over the top of the crust.
• 9 Poke a few vent holes into the crust. Bake in the centre of the oven for 45
  minutes or until hot and bubbly and pastry is golden.

Nutrition Info