Beef & Butternut Gluten Free Pot Pie
Prep time
Cook time
Total time
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
  1. Preheat oven to 375 degrees.
  2. Prepare grain free pie crust as directed.
  3. In a large dutch oven add 1 Tbsp butter and saute onion and carrots until tender.
  4. Add in garlic and stir until fragrant about 30 seconds.
  5. Add in mushrooms and continue cooking.
  6. Add in remaining butter, salt, pepper, paprika, thyme, rosemary, oregano and crushed pepper flakes.
  7. Stir until fragrant and butter has melted, about one minute. Stir in the arrowroot powder and mix well.
  8. Add in butternut squash and beef followed by the beef broth.
  9. Stir frequently and bring to a simmer. Let simmer until butternut squash has softened and the sauce has thickened.
  10. In a small skillet place a small amount of butter and copped sage.
  11. Cook until crisp about 20 seconds.
  12. Add to dutch oven and stir into filling.
  13. Once the beef and butternut squash mixture has thickened, add to ramekins or a pie dish.
  14. Roll up chilled pie crust until ¼"-1/2" thick and cut into rounds.
  15. Place over the filling and flute the edges.
  16. Repeat until all is used up.
  17. Place on a baking sheet and make egg white wash by mixing egg white with a dash of water and whisking until slightly frothy.
  18. Paint on pie crust or rub with fingers.
  19. Bake pot pies for 30-40 minutes or until crusts have slightly browned.
  20. Remove and let cook for 5-10 minutes and serve.
Recipe by Simple Roots at