For a hearty main course, serve this traditional English dish with pickled red cabbage
225g (8oz) gluten-free flour
1/2 x 5ml spoon (1/2 teaspoon) salt
1/2 x 5ml spoon (1/2 teaspoon) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
100g (4oz) shredded beef or vegetable suet
1 x 15ml spoon (1 tablespoon) dairy-free milk
For the filling:
700g (1 1/2 lb) stewing steak, trimmed and cubed
1 x 5ml spoon (1 teaspoon) salt
2 medium onions, peeled and chopped
900g (2lb) potatoes, peeled and diced
freshly ground black pepper
What to do:
- First, prepare the filling by placing the steak into a heavy-based saucepan and add 1 litre (1 3/4 pints) salted water. Bring to the boil, cover and simmer on a low heat for about 1 1/2 hours, or until the meat is tender.
- Then add the onions and potatoes to the pan, bring back to the boil, reduce heat and simmer again for another 20 minutes, or until your potatoes are cooked through. Season with salt and freshly ground black pepper.
- Transfer the meat and potato to a deep, 1.7 litre (3 pint) casserole dish and allow to cool a little.
- Next, preheat your oven to 200'C / 400'F /Gas Mark 6.
- In a bowl, sift together the gluten-free flour, xanthan gum, salt and gluten-free baking powder, then stir in the shredded suet.
- Gradually add 6-7 x 15 ml spoons (6-7 tablespoons) of water, mixing with a metal knife until a soft dough forms. Knead very lightly until smooth.
- Turn out onto a floured surface and roll out large enough to cover your casserole dish. Lift on to the casserole dish, by rolling the pastry around your rolling pin and then carefully unroll the pastry evenly over the top of the dish. Crimp the edges with your thumb and two fingers and brush with dairy-free milk to glaze.
- Bake for about 25-30 minutes until the top is golden brown.
- Serve with pickled red cabbage and a green leafy vegetable.