Gluten-Free Stroganoff Pie (Can Be Dairy-Free, As Well)

BEEF FILLING:

Brown the beef, onions and mushrooms together until beef is cooked through and onions and mushrooms are tender. Mix in salt, pepper and thyme. Add the parsley and bread crumbs; combine. If you are using Tofutti, break it up into smaller pieces and melt it into the meat mixture over low heat. Stir to combine completely. If using a shredded cheese, just toss the cheese with the meat until it’s mixed well throughout.

CRUST:

(Note: I adapted the recipe from Bob’s Red Mill for this, but I changed a couple of things to make it work better for me.)

Combine dry ingredients in medium mixing bowl. Whisk together with a fork. Combine beaten eggs with melted coconut oil. Add egg mixture to flour mixture and mix with a fork until there are no flour “crumbs.” Divide dough into two parts, approximately 1/3 for one part, and the remaining 2/3 dough for the other.

Take the bigger dough section and press it into a manageable dough ball (so crumbs aren’t falling off all over the place). In a 8 or 9-inch pie plate, press the dough across the bottom and up the sides. Press together any breaks, rips or separations in the crust.

Scoop filling carefully into the bottom crust and spread evenly.

On a lightly rice-floured covered surface, press the smaller dough section into a ball. Flatten with your hands and carefully press it into a rough circle that will fit across the top of the pie plate. Cut the circle in half with a butter knife. Carefully slide a spatula/pancake turner underneath one half and lift it onto the top of the pie. Do the same with the other half. Press the halves together with your fingers and smooth the seam, if necessary. Seal the outer edges of the top to the outer edges of the bottom crust. Cut a few slits in the top with a sharp knife.

Bake at 375 degrees for 35 to 40 minutes or until golden brown on top (I used glass, so if you are using a metal baking pan, I’d recommend checking earlier than the 35-minute mark).