Pot pies are one of the best winter time meals. They are filled with meat, vegetables and a hearty tomato sauce and leave you feeling warm and satisfied. At first, I was somewhat intimidated by the thought of making a gluten-free pot pie crust, but it actually turned out to be rather easy! Gluten-Free Beef Pot Pie Makes 4 servings Ingredients 3 tablespoons olive oil 1 medium onion, diced 2 cups button mushrooms, diced 1 pound ground beef 2 cups tomato sauce 1 cup frozen green peas 1/2 cup brown rice flour 1/2 cup tapioca flour 1/4 cup potato starch (corn starch will also work) 1/2 cup grated parmesan cheese 1 tablespoon Italian seasonings 2 teaspoons baking powder 4 tablespoons butter, melted 1/2 cup milk Salt Pepper
Preheat oven to 450 degrees F. In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until onions and mushrooms are tender, about 5 to 7 minutes. Add beef and cook, stirring and breaking beef into small pieces, until meat is no longer pink, about 5 to 7 minutes. Add tomato sauce and bring to a boil. Reduce heat and cook, stirring frequently until meat mixture is thickened, about 8 to 10 minutes. Stir in frozen green peas and cook, stirring occasionally just long enough to heat peas, about 3 to 4 minutes. Season with salt and pepper.
Meanwhile, in a medium bowl, whisk together brown rice flour, tapioca flour, potato starch, parmesan cheese, Italian seasonings and baking powder. Make a well in the middle of the bowl and pout in butter and milk. Stir together just until the dough forms. Do not over mix.
Pour meat and vegetable mixture into int four 8 ounce ramekins or one large corning wear dish. Spoon dough on top (either equal amounts on four dishes or all on the large dish). Bake for 12 to 15 minutes until topping turns a golden brown.