As I’ve previously mentioned, my friend Suzette wanted a pie party for her going away fiesta. I daydreamed about what to make and then she tossed me a curve ball: how about savory since I don’t have much of a sweet tooth? I refigured my daydreaming. She requested something with meat, preferably lamb. I went over to the coop here and filled up my basket before (always a mistake) I went to the meat department just to find out they don’t usually carry lamb. But they DO carry goat. Yes, goat. So I made a goat and beef pie and it was dang tasty. Not just tasty for gluten free.
I only had part of the day off that day, I was making 4 other pies that afternoon, and it was right off the tail of Thanksgiving feast, I decided NOT to experiment in the crust: I used Pamela’s GF pie mix. I like this one for savory things as it rolls out well, you have the option of adding sugar, and I like that it’s basically just a mix of flours. As I’ve mentioned before, when it comes to GF, a “mix” doesn’t always mean a cop-out, so don’t go crazy or beat yourself up if you reach for a mix of flours.
Beef and Goat Pie
Pamela’s Gluten Free pie crust
1 small onion, chopped
3 cloves garlic, minced
1 small potato
1 1/2 pounds ground beef and goat (I did 1 pound goat, 1/2 pound beef)
1 Tablespoon soy sauce
1 1/2 cups red wine
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 cup peas, fresh or frozen
4 Tablespoons cornstarch
2 Tablespoons butter (optional)
2 Tablespoons almond milk plus 1 egg
Follow baking instructions for Pamela’s Gluten Free Pie Crust. I used earthspread and shortening. Bake the bottom crust until just lightly browned.
Chop the onion into small chunks. Cut the potato, parsnip, and carrot in small cubes. Saute the onion until just translucent. Add the garlic and saute another 2-3 minutes over low heat. Add the potato and saute for 5 minutes, then the carrot and parsnip until all the vegetables are tender (but not mushy).
Add the ground meat to the vegetables and add 1/4 cup water (if it’s frozen). Cover and let simmer for about 10 minutes, stirring and breaking up the meat every so often.
Increase heat to medium. Add a pinch of salt, the soy sauce (wheat-free tamari), and let the meat get a little browned. Add the wine and simmer for 10-15 minutes. Add the spices and simmer over medium heat until the wine is reduced by about 1/4-1/2.
Preheat oven to 375. Add the peas. Then add the cornstarch, mixing thoroughly after each tablespoon. Add the 2 tablespoons of earth spread butter and mix well. Taste for salt and pepper. Pour the mixture into the pre-baked bottom crust. Roll out the top layer of dough and crimp the top into the bottom layer. Whisk together the milk and egg and brush the pie crust WELL. Score the top of the crust.
Bake for about 25-30 minutes or until the top crust is slightly browned.