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Gluten-Free Beacon Pie Recipe

By: Gillian on February 23, 2011

This is a British recipe which my mother shared with me a long time ago and I have made for many years.   We’re not sure why it is called “Pie”, since it is cooked in a lidded casserole dish.  And, we’re not sure why it is called “Beacon”, but my sister thinks it might refer to Brecon Beacons, an area in Wales where they raise sheep on the hills for the lamb market. This really is comfort food and makes a great winter dish – and it is gluten-free!   If you are unfamiliar with leeks, they are in the onion family but have a milder flavor and are a nice addition to soups and stews.  Leeks can also substitute for onion in a mirepoix, the basis for many stocks in French cuisine.  I like leeks so much, I grow my own!

1 1/2 lb potatoes, peeled, parboiled and thickly sliced
2 1/2 cups water
1/2 tsp Superior Touch’s “Better Than Bouillon” Beef Base
3/4 tsp dried rosemary
1 lb braising lamb, cut into 1-inch cubes
1 lb leeks, 1/2-inch round slices of white/pale-green parts only
4 Tbs cream (optional)
1 1/2 Tbs cornstarch stirred into 1/4 cup water to make a thin slurry
1-2 drops of Kitchen Bouquet’s Browning & Seasoning Sauce (optional)
Salt & black pepper

Gluten-Free Beacon Pie RecipePreheat oven to 375 degrees F.

Bring the 2 1/2 cups of water to the boil in a medium pan; add beef base and stir to make a stock.   Add rosemary and lamb cubes to stock; simmer for 30 min.   Remove cooked lamb and place in a casserole dish.    Cook the leeks in the same stock for 5 min and then remove and place on top of cooked lamb.   Arrange cooked potato slices over the lamb and leeks.  Whisk the cornstarch slurry into the remaining stock and bring to a boil to thicken to make a gravy.   If needed, add 1-2 drops of browning sauce and add salt and pepper to taste. Pour gravy over potatoes and pour over cream.  Put lid on casserole and cook on the middle shelf in the oven for 35 mins.

4 servings

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