Lancashire Meat and Potato Pie

For a hearty main course, serve this traditional English dish with pickled red cabbage

225g plain gluten-free flour
1/2 teaspoon gluten-free baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon salt
100g shredded beef or vegetable suet
1 tablespoon dairy-free milk 

for the filling:
700g stewing steak, trimmed and cubed
1 teaspoon salt
2 medium onions, peeled and chopped
900g potatoes, peeled and diced
freshly ground black pepper



First, prepare the filling by placing the steak into a heavy-based saucepan and add 1 litre 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 and 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 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, gluten-free baking powder and salt, then stir in the shredded suet.

Gradually add 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 onto 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, then 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.