Beef & Butternut Gluten Free Pot Pie
Author: Alexa Schirm
Serves: 8
- 1 grain free pie crust
- Filling:
- 1 onion, chopped
- 8 ounces sliced mushrooms
- 2 tsp minced garlic
- 2 carrots, chopped
- ½ medium butternut squash, cubed and slightly cooked
- 2½ cups shredded beef
- 1 bunch (about ¼ cup) fresh sage (can sub for 1 tbsp dried sage)
- 4 Tbsp butter
- 2 Tbsp arrowroot powder
- ½ teaspoon salt + pepper
- 2 cups beef broth
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 egg white
- Preheat oven to 375 degrees.
- Prepare grain free pie crust as directed.
- In a large dutch oven add 1 Tbsp butter and saute onion and carrots until tender.
- Add in garlic and stir until fragrant about 30 seconds.
- Add in mushrooms and continue cooking.
- Add in remaining butter, salt, pepper, paprika, thyme, rosemary, oregano and crushed pepper flakes.
- Stir until fragrant and butter has melted, about one minute. Stir in the arrowroot powder and mix well.
- Add in butternut squash and beef followed by the beef broth.
- Stir frequently and bring to a simmer. Let simmer until butternut squash has softened and the sauce has thickened.
- In a small skillet place a small amount of butter and copped sage.
- Cook until crisp about 20 seconds.
- Add to dutch oven and stir into filling.
- Once the beef and butternut squash mixture has thickened, add to ramekins or a pie dish.
- Roll up chilled pie crust until ¼"-1/2" thick and cut into rounds.
- Place over the filling and flute the edges.
- Repeat until all is used up.
- Place on a baking sheet and make egg white wash by mixing egg white with a dash of water and whisking until slightly frothy.
- Paint on pie crust or rub with fingers.
- Bake pot pies for 30-40 minutes or until crusts have slightly browned.
- Remove and let cook for 5-10 minutes and serve.
Recipe by Simple Roots at https://simplerootswellness.com/beef-butternut-gluten-free-pot-pie/
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