My husband has recently switched over to gluten free food, as a result if feeling constantly unwell after eating. He had heaps of tests done (including for coeliacs) and they all came back negative.
Being the registered nurse I am, I switched him over to gluten free food on a hunch and it’s worked.
Now the challenge has been to find food gluten free! Besides the obvious fruit, vegetables and meat, garnishes and favourite meals such as pie, pasta and toast of course all contain gluten.
It’s become a bit of a tradition in our family that on St Patricks Day (his family is of direct Irish descent) I make a tradition beef Guinness pie and potato bread for the family. So this year is no different, however has been a challenge to find gluten free ingredients. Considering beer itself isn’t proven to be gluten free!
700gm diced heart smart beef
250ml of Guinness beer
1 cup of frozen peas and corn
1 carrot diced and pre boiled for softness
Rice flour (I find better than the combined maize and rice flour in consistency) until thickness desired
1 teaspoon of ground garlic (or 1 clove fresh)
2 tablespoons of tomato paste
Oregano, pepper and parsley to season
4 beef stock cubes (or less if you prefer less salty)
Then of course, gluten free puff pastry.
Now the rest of this entry is written in real time (over 40 minutes at 200 degrees Celsius, or 392 degrees Fahrenheit in a fan forced oven)
Slow cooked over about an hour and cooled for an hour before baking
This is always the hardest part, because the house smells of delicious baking pie, but we’re not actually eating it until tomorrow night. Thankfully I’m able to occupy my time with another Irish tradition, Baileys.
I just said to Husband “The pie looks amazeballs” and he replied “A hipster dies every time someone says that word”. Well okay then!
Finally! Please excuse the stained oven tray, it’s clean I promise.
So there you have it, my Guinness pie. A family favourite. I hope you enjoy it too.
lá sona naomh Pádraig