Recipe of the Week - Steak Pie

When I started my blog I planned to have a special allergy-free recipe each week as my Recipe of the Week. There are so many recipes out there for 'normal' diets that I wanted to share those that catered for those on a special diet, like my Calum and Alasdair. However, we don't always eat wheat and dairy-free meals and cakes in this house, and I want to share some of these recipes too.

For example, I might be making something that starts off without any allergens and then take a portion out before adding some cream at the end. Or if I am making up a cake which I haven't adapted then I will also rustle up a quick batch of wheat & dairy free cupcakes or flapjacks that are always a hit with the boys.

This week's recipe is the Steak Pie that I made for James' birthday last week. A few folk have since asked for the recipe. I cooked the meat and then took a portion out for Calum & Alasdair before adding the pastry to the top. One of these days I will try and perfect my wheat & dairy free pastry!

You will need to give yourself a couple of hours to cook the meat slowly and also to remember to put the butter in the freezer in advance of making the pastry, but it is not labour intensive at all.

You will need:

1 large onion, sliced

2lb braising steak, cubed

2tbsp cornflour

750ml mixture of red wine and vegetable stock

a couple of sprigs of thyme

for the pastry:

12oz plain flour

1 tbsp English mustard powder

7oz butter, frozen

8-10tbsp cold water

1 egg yolk, beaten (optional)

~Heat a little oil in a pan and soften the onions in it.

~Dust the meat with the cornflour, just slightly, and then add to the pan and cook until browned.

~Add your liquid and thyme, bring to the boil and then either simmer on the hob or transfer to a casserole dish and put in the oven for 2 hours at about 150C. I choose the oven option because then you aren't looking out for a simmering pan and checking it hasn't boiled dry.

~To make the pastry, mix the flour and mustard in a bowl.

~Grate the frozen butter into the bowl and mix all through gently.

~Add enough water to make a dough. You might need more or less than is asked for.

~Wrap the dough in clingfilm and put in the fridge for about half and hour.

~Flour a worksurface and roll the pastry out until it is slightly larger than your pie dish.

~Put the meat mix into the pie dish (removing any for any special little boys) and cover with the pastry. 

~Leaving a slight overhang of pastry on the edges, trim it slightly (although the pastry is so popular in our house that I don't trim it at all. Everyone helps themselves to the crispy extras hanging down!)

~If you want it really golden then brush with the egg yolk.

~Put it back in the oven, now at 200C for another 30 minutes.

~Serve with buttery mash and pureed carrots & parsnips.

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Recipe of the Week - Meatballs in a Tomato Sauce

The boys in this house would have something made with mince for dinner almost every night of the week if they could! I would say this is one of their favourite ways to have mince, but then they love it equally as much just with tatties, as a bolognese, as chilli, as meatloaf, lasagna................

Because wheat-free bread is so expensive, I like to make sure I use up every last bit. When the heels are all that is left, I blitz them in the blender to make breadcrumbs and then freeze them. You can just keep adding to the bag in the freezer each time you make a wee bit more. Then just add them to whatever recipe you need them in. No need to defrost.

The picture isn't the clearest, but you get the idea. I took it in such a rush as the hungry hordes were desperate to be fed!

For the meatballs:

1 onion, finely chopped

1 clove garlic, finely chopped

1lb mince

2oz wheat-free breadcrumbs

1 egg

1 tbsp tomato puree

2tsp dried mixed herbs

For the sauce:

1 onion, sliced

1 clove garlic, chopped

1 tin chopped tomatoes

1-2 tbsp sugar, to taste

 handful fresh basil

~Preheat your oven to about 180C

~Put all of the meatball ingredients into a large bowl and get mixing together with your hands.

~Once everything is well mixed together, start rolling into meatballs and place on a plate.

~Heat a little oil in a frying pan and shallow fry the meatballs in batches until they are browned all over. I use a lid on the frying pan to help speed this up and stop the meatballs drying up.

~When one batch is browned, transfer them to a large ovenproof dish and put in the oven to keep warm while you get on with the next batch.

~Once all the meatballs are browned, keep them in the oven and add a little more oil to your frying pan.

~Add the second onion and garlic and soften.

~Add the chopped tomatoes, sugar and a handful of chopped fresh basil.

~Bring to the boil.

~Pour the sauce over the meatballs and cook it all in the oven for another 20-30 minutes or so, depending on how fast your oven is.

~Serve with wheat-free pasta and an extra sprinkling of fresh basil for decoration. 

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