This recipe comes to us from Christina Kuhne.

Filling
2.2 lbs. fine minced beef (lean)
1 diced onion
1 cup of frozen peas
1 cup of diced carrot
2 medium potatoes diced.
1 gluten-free beef stock cube
2 to 3 cups of water
1 tablespoon of corn flour (corn starch) dissolved in a little water.

Fry the mince until it is brown add the onion and fry till transparent, add chopped vegetables and fry for a few minutes. Add the stock cube and water and bring to boil, simmer gently for about 30 to 45 minutes till meat is cooked and vegetables are soft but not soggy. Thicken with the corn flour and water.

Base Pastry
1 ½ cups of plain mashed potatoes (cold)
¾ cup soy flour
½ cup potato flour
1 egg
Pinch of salt (optional)

Sieve potato and soy flour and mix well. Beat the egg and add to the cold potato. Gradually beat the dry ingredients into this and season if desired. Press into a large greased pie dish. Prick the bottom and bake blind for 10 to 15 minutes. Fill with meat filling, and add the pastry Top (recipe below). Bake for 25 minutes more.

Pastry Top
As pastry made without gluten flour does not hold together when rolled out. This pastry top is made to be poured over the pie giving the pie a nice pastry top.

4 Tablespoons of Rice flour or potato flour
2 tablespoons butter or margarine
1 egg
2 tablespoons of boiling water.

Melt the butter in a small saucepan over a medium heat. Pour in the boiling water. Stir in the flours and beat hard with a wooden spoon to combine. Take the saucepan of the heat and after a minute beat in the egg. The whole process can be done in a food processor, just start with the melted butter and boiling water and add more water if you want a thinner consistency.

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