Wednesday, October 12, 2011

Shepherd's Pie in Gluten Free Rough Puff Pastry Shell

I made this on a day I had a little extra time on my hands.  The rough puff pastry pie shell is faster to make than my puff pastry, but still takes some time to throw together.  It is however easier, quicker, and just as full of buttery, flaky, deliciousness.

To conserve money on my food budget I decided to make 2 of these delicious pies and freeze one for a day when I didn't have extra time on my hands.  I found these 7" foil pie pans with lids in a package of  4 at The Dollar Tree for just $1.00 (.25 cents each!).  I love that store.  There are certain things that The Dollar Tree is just the best place to buy, like certain vases, glassware, etc.  It always pays to wander the aisles once in awhile because every now and then, they have some name brand, new products, for just $1 when I see those same products at Walgreen's or somewhere comparable for $5 or $6.

Back to the pie....

I love Shepherd's Pie, which is kind of a generic term for a meat, potato, and cheese pie, usually made in a casserole dish with a mashed potato crust.  I wanted to make it as a pie.  With a pie crust.  Sounded delicious so here it is!


1/2 cup sweet white sorghum flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup brown rice flour
1/4 cup millet
2 teaspoons xanthan gum
2 tablespoons clover honey
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 and 1/2 sticks of unsalted sweet cream butter (12 tablespoons)
3/4 cup ice water

1 pound ground beef (or turkey)
4 or 5 medium potatoes (diced)
1 medium sweet vidalia onion (diced)
1 teaspoon minced garlic
1 teaspoon butter
1 teaspoon ground black pepper
1 teaspoon sea salt
1/4 teaspoon ground sage
Cheese  (your choice, cheddar, velveeta, american, non-dairy, etc.)

Step 1:
Measure and chill your water.  Put your rolling pin into the freezer to chill.  Prepare your workspace.  Preheat your oven to 400 degrees. Cut into small pieces and chill your butter.

Step 2:
Whisk your flours, starches, gums, and salt together in your stand mixer bowl.

Using your dough hook attachments, add the chilled butter, water, honey, and vanilla to the dry ingredients and let the mixer run.  It will take awhile to roughly mix together.
Keep mixing until it begins to look like this next picture.  The butter should not be fully integrated into the dough.  The dough should be dry and a bit chunky looking.

Step 4:
Turn the dough out onto a well floured workspace.
Sprinkle the top with some flour and using your chilled rolling pin, begin rolling as you would roll out puff pastry.  Roll for 6 turns.  *A turn is rolling out into a rectangle, folding in the sides in thirds like a business letter, turning it 1/4 turn, repeat.  Sprinkle the surface and the dough with flour as needed to prevent sticking.

Step 5:
Cut the last folded dough on the 6th turn in half.  Each half will make 1 seven inch pie crust with topper.  I wrapped the piece I wasn't working with in saran wrap and placed it in the refrigerator to keep it cold.   I rolled out the dough half into a circle about 9 or 10 inches in diameter, placed it into the pie tin gently forming it in.  I then cut off the edges by just pressing it with my fingers.  The part that is cut off, I reworked in my hands and then rolled out into a circle for the topper.
When both pie shells are rolled out and complete.  I wrapped the toppers in saran wrap and placed both pie shells and the toppers in the refrigerator to chill while I prepared the filling.

Step 6:
In a large deep pan add the teaspoon of butter and the minced garlic.  Saute for a few minutes.

Step 7:
When the pan is thoroughly heated, add the ground beef (turkey) and the diced onion.  Cook until the meat is browned and the onions are softened.

Step 8:
Clean and peel your potatoes.  Dice them into the pan with the cooked ground beef and onion.  continue to heat while adding the spices in.  You don't want to fully cook the potatoes, just long enough to begin to soften but still have some snap to them.  They will fully cook in the oven.

Step 9:
Fill the pie shells with the ground beef/potato/onion mixture.

Step 10:
Add a layer of your favorite cheese.  I like cheddar, Shawn prefers Velveeta.  Shawn won today and I used Velveeta.

Step 11:
Use water and your finger to wet the outer edge of the pie crust.  When wet, apply the topper and using your fingers smooth and mash the edges together until sealed.  Wet the entire top of the pie just enough to smooth it and wipe off extra flour.

Step 12: 
Poke steam vents in the top of the pie crust with the point of a knife.  sprinkle with a little garlic salt and pepper.

Step 13:
Bake for 30 - 45 minutes at 400 degrees.  Keep an eye on it at the end, don't let the crust get too browned.  Cool a bit before serving.

These really were delicious!

This pie crust will be making more appearances in my kitchen.  It was easy and buttery delicious.  I can't wait to use it to make a pie.  It's October, perhaps I see a pumpkin pie in my near future.


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