A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
FOR THE PASTRY
180g gluten free plain flour, plus extra for dusting
100g Lucy Bee Coconut Oil, solid
75g ice cold water
2 eggs, beaten
Pie Dish 20cm x 30cm
FOR THE PIE FILLING:
Melt the Lucy Bee Coconut Oil in a large saucepan and add the onions and garlic and cook them until soft.
While these are cooking, add the flour to a bowl and toss the beef in it until covered.
Now add the beef to the softened onions and garlic and brown. Then add the mushrooms, ale, stock, mustard and seasoning. Bring the mixture to a simmer, cover with a lid and gently simmer for an hour, removing the lid halfway through - this helps reduce the stock.
FOR THE PASTRY:
In a food processor, combine the flour and the Lucy Bee Coconut Oil, pulse until you have a crumbly mix. Now add the cold water and one egg and mix until combined. Compact the dough into a ball and wrap it in cling film and refrigerate for 30 minutes.
Once the pastry has chilled, preheat the oven to 170/C, 325F, gas mark 3.
To roll out the pastry, wipe a wet cloth over the kitchen surface and cover it with a piece of cling film, this will help the dough to stick and also help when lifting the pastry onto the pie dish.
Dust the cling film with flour and also over the top of the dough ball. Start to carefully roll to a size that is slightly larger than your pie dish.
Transfer the cooked filling to the pie dish. Carefully lift the pastry (including the cling film) and invert over the pie. Remove the cling film and gently press the pastry around the dish edge - use a fork to press down along the edge of the pie dish and trim off any excess pastry.
Use any left over pastry to decorate the top. When you have finished decorating your pie, egg wash the top of the pie, with the remaining egg. Make a small hole in the middle to allow steam to escape.
Bake the pie in the oven for 20 minutes or until golden-brown on top.