Beef Bolognese Pie is comfort food at its most delicious and brings together two family favourites… With a flavourful Italian twist, this ‘proper’ pie is filled with juicy, beef and tomato Bolognese sauce and a sprinkle of cheese for good measure. Recipe shared with gluten free pastry.
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Originally published 31st May 2017… Updated 23rd November 2022
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Beef Bolognese Pie… with pastry!
Have you ever tried a Beef Bolognese Pie? No? Neither had I before I made this one. Will I make it again? You bet I will… Because it’s absolutely amazing. It turns out that rich and beefy Bolognese (with a sprinkle of cheese) is made for pastry as well as pasta…
I’m all for kitchen experimentation. Sometimes it works and sometimes it doesn’t. But I’m a sucker for pastry… and I reckon pretty much anything can be upgraded with a touch of crust.
Why you’ll love my Beef Bolognese Pie
If you Google ‘Beef Bolognese Pie’, you’ll find several recipes. Most of them are either a potato-topped twist on Cottage Pie; are open pies, more like a tart; or deep-dish pies with only a simple puff pastry lid.
My Beef Bolognese Pie is different… So here’s why you’ll love it:
- First and foremost, it’s a proper pie! That is… It has a fully-enclosed pastry crust (top and bottom).
- It’s packed full of all the flavour that you expect from a good Italian Bolognese.
- The pastry recipe shared in the post is gluten free.
- The combination of crisp, light, golden pastry, with deliciously juicy Beef Bolognese sauce, and a little gooey, melted cheese is incredible.
- It makes a lovely family meal and is perfect for sharing with friends around the table.
- It can be easily made into individual Beef Bolognese Pies for a little extra finesse.
Is this Beef Bolognese Pie safe for people with Coeliac Disease?
Beef Bolognese Pie is easy to make gluten free. Obviously, it needs to be made with gluten free pastry. And this needs to be made with certified gluten free flours. But providing this is done, only one other ingredient in the sauce needs particular care. And that is the soy sauce.
Standard soy sauce contains wheat. So, it is really important to make sure the one you use is labelled gluten free. Usually, Japanese Tamari is fine, as it naturally contains no wheat.
Providing these two rules are followed, there should be no other obvious gluten-containing ingredients in the recipe (although it is always important to double-check labels of processed ingredients to be sure there is no hidden gluten or ‘may contain’ warnings. And that being the case, the recipe will then be safe for people with Coeliac Disease (Celiac).
If you are less familiar with label checking, head over to my page ‘Coeliac Disease + Food’ to find out more.
How to make Bolognese pie dairy free as well as gluten free
Making Beef Bolognese Pie dairy free as well as gluten free is easy. The main Bolognese sauce filling is already naturally safe and the cheese can be subbed for a dairy free cheese alternative (or left out).
Beyond this, the only extra consideration is ensuring the pastry is safe. All the pastry recipes at Gluten Free Alchemist can be made dairy free. Simply use dairy free block in place of dairy butter. And for that (in the UK) I recommend using either Flora or Stork baking blocks.
What’s the best pastry for making Beef Bolognese Pie?
Although in theory, Beef Bolognese Pie can be made with puff or flaky pastry, I would recommend using shortcrust pastry for the following reasons…
- Because the pie is filled and sealed with a pastry lid while the pastry is still raw, shortcrust will go a long way to ensuring it doesn’t get a soggy bottom.
- Shortcrust pastry has the perfect crisp texture to contrast with the soft, meatiness of the filling.
I use either my versatile nut-free Gluten Free Shortcrust Pastry Recipe or my Gluten Free Almond Pastry when I make Bolognese Pie. (I’ve included the recipe for the nut-free shortcrust at the bottom of the post). If you are new to making gluten free shortcrust pastry, head over to the original pastry post for a step-by-step guide.
If you do not have to follow a gluten free diet, then it’s fine to use your usual standard shortcrust pastry recipe. Then just follow all other instructions as stated.
If you prefer not to make your own pastry, that’s fine too… Simply use a favourite chilled or frozen ready-made shortcrust of your choice.
Can I use a Bolognese seasoning mix to make the filling?
Yes. If you have a seasoning mix that you love and prefer to use in place of the flavourings listed, then go ahead… Leave out the herbs; honey, Tamari (soy) sauce; salt and pepper (as listed on the recipe card)… Then add the sauce mix to the pan at the same time as adding the water and tomatoes.
How to make Beef Bolognese Pie – 4 steps
There are 4 steps to making this pie…
- Make the Bolognese filling. Doing this first is a good idea, as it will need to completely cool before filling the pastry case. If the filling has not been cooled, it will melt the fat in the pastry dough, leading to oily, soggy pastry.
- Make the pastry dough and line the tin. Once the baking tin is lined with the dough, it should be chilled. This allows it to harden a little, for extra robustness when being filled with wet filling.
- Fill the pie before adding the pastry lid and sealing the edges.
- Bake and eat.
Can I make this pie ahead of time?
Yes. You have several options to ‘get ahead’ when making Beef Bolognese Pie.
- The Bolognese filling can be made up to 2 days ahead. Once made and cooled, store in the fridge in an airtight container until ready to fill the pastry case.
- Make the pastry dough up to 2 days ahead. Wrap it in clingfilm and store in the fridge until ready to line the baking tin… Just remember to take the dough out of the fridge an hour or so before rolling, to give it time to soften.
- Completely make the pie (uncooked)… including the pastry top and glaze… And store in the fridge ready to pop in the oven and bake when ready. Providing it is well-chilled, this can be done up to 2 days in advance of baking.
How to store and eat any leftovers
This recipe makes enough for about 7 to 8 servings of pie. If you have any leftovers, they can be easily stored for reheating and eating another day…
- Allow any baked pie that has not been eaten to cool, before wrapping it in foil. Store it in the fridge for up to 3 days. When ready to eat, reheat (wrapped in foil) in a preheated oven at 180 C/350 F/Gas 4, for 20 to 25 minutes.
- Or…Freeze the leftovers. This can either be as slices or as one large piece. Wrap the pie in foil or store in a close-fitting airtight container and freeze for up to 3 months. When ready to eat, defrost the pie and reheat (wrapped in foil) in a preheated oven at 180 C/350 F/Gas 4, for 20 to 25 minutes.
Ready to make Beef Bolognese Pie?
The recipe for my Beef Bolognese Pie is just below. And a fabulous recipe for gluten free shortcrust pastry is just below that. I hope you enjoy it.
Let me know what you think with a comment, or via social media (Instagram, Facebook, Twitter or Pinterest).
If you need more delicious gluten free recipes, head over to our main Gluten Free Recipe Index.
All shared with my love
More savoury pies to tempt you…
Beef Bolognese Pie
Key equipment
- 8 to 9 inch/23cm non-stick pie tin
- fridge
- sharp vegetable knife
- chopping board
- large saucepan
- oven + hob
- small mixing bowl
- fork
Ingredients
Pastry case
- 600 g shortcrust pastry dough (approx weight) – See separate recipe card on post or use alternative of choice.
Beef Bolognese Filling
- 1 tbsp olive oil to fry
- 1 large onion chopped
- 1 large garlic clove crushed
- 500 g extra lean beef mince (ground beef)
- 100 g button mushrooms sliced/halved/quartered
- 3 tbsp concentrated tomato puree
- 400 g tinned chopped tomatoes = 1 standard tin
- ½ tbsp runny honey
- ½ tbsp gluten free soy sauce (Tamari)
- ¾ tsp dried oregano
- ¾ tsp dried basil
- pinch dried marjoram or thyme
- 150 ml water
- salt and pepper to taste
- 50 g cheddar cheese and/or Parmesan cheese grated (or to taste)
Egg wash
- 1 egg mixed with a little milk to glaze – beaten together
Instructions
Beef Bolognese Filling – (make first and allow to cool completely before being put in the pastry)
- Gently fry the chopped onion and garlic together in a large saucepan or frying pan over a medium heat for 4 to 5 minutes until the onion is softening. Stir frequently.
- Add the beef mince and continue to fry gently, stirring frequently, until the mince has browned.
- Add the mushrooms and continue to fry for a further 2 to 3 minutes.
- Drain any excess liquid from the pan, before adding the tomato puree, then stir through and fry for a further minute.
- Add the chopped tomatoes, honey, soy sauce and herbs. Continue to stir and cook until completely combined.
- Add the water and bring to a simmer, stirring frequently to ensure the mixture is well-blended.
- Season with salt and pepper to taste.
- Turn the heat down and simmer gently (stirring intermittently) with the lid off the pan for about 20 to 30 minutes until the liquid has reduced considerably to a thickened bolognese sauce.
- The filling should be moist, but without excess liquid. If it seems too dry, add a drop more water and stir through. If it seems too wet, allow to simmer for a little longer, stirring until the excess liquid has steamed-off. (If concerned it is still not thickening enough, mix a heaped teaspoon cornflour (starch) with a dribble of water to make a paste and add to the pan. Stir into the boiling liquid until thickened.
- Once cooked, remove from the heat and allow to cool as quickly as possible (leave the lid off the pan and stir frequently).
Pastry
- Make the pastry as per separate recipe ((or use commercially made ready-to-roll shortcrust pastry).
- Cut off about two thirds of the pastry dough and using a rolling pin, roll and completely line the pie tin. (Set the remaining pastry dough aside, wrapped tightly in clingfilm to prevent it drying out).
- Trim the top to fit the tin but with a slight 'lip' edge to allow the lid to be stuck and sealed more easily.
- Repair any obvious holes or cracks in the pastry base by patching with rolled and dampened pastry strips and smoothing with a finger dipped in water.
- Place the pastry base in the fridge to chill and firm (minimum 30 minutes, or until ready to fill).
- NOTE: While the pastry can be made either before or after making the filling, be aware that the filling will need to be completely cold before being put into the raw pastry case.
Filling and Topping
- Once the bolognese filling is cold and the pastry is chilled, spoon the filling into the prepared pie base and spread evenly.
- Sprinkle the top of the filling with cheese.
- Roll out the remaining pastry to make the pie lid (it needs to be larger than the top of the tin), so that it can be moulded and sealed against the edges.
- Moisten the top edge of the pastry base with water, milk or egg wash.
- Carefully transfer the pastry for the lid and mould it onto the top of the pie. (Make sure it fits snugly against the top of the pastry sides)
- Carefully trim off any excess pastry around the top of the tin and gently press together the two pastry edges to stick and seal.
- If there are remaining pastry off-cuts, these can be (optionally) re-rolled and cut into decoration. Shape and stick to the top of the pie by moistening and gently pressing onto the pastry lid.
Egg Washing and Baking
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Mix a little egg with a drop of milk and beat together well.
- Using a pastry brush, brush the wash onto the top of the pastry to glaze.
- Poke 2 to 3 small holes in the top of the pie to let out steam.
- Bake for about 30 to 45 minutes until the pastry is golden brown and crisp on the top.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry (Enough for fully enclosed 9 to 10 inch pie)
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
Ingredients
- 330 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 1½ tsp xanthan gum
- ¾ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 85 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 80 g lard/Trex cold and very small-cubed
- 1½ large egg = approx 90g (See NOTES at the bottom) UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 to 3 tbsp very cold water Approximate amount – or a drop more if needed
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Beef Bolognese Pie shared with
- Fiesta Friday #465 with Angie
- Full Plate Thursday #617 with Miz Helen’s Country Cottage
- What’s for Dinner #400 with The Lazy Gastronome
Wow this looks amazing!! Pinned – Thanks for sharing at the What’s for Dinner party.
Thanks Helen. You’re welcome. It’s a perfect twist on an old favourite xx
I love bolognese. I love pie. What a great idea to put them together! It's a grey day here and I'm freezing so this would warm me up nicely. #freefromfridays
Thanks Emma. I'm with you there x
I've always wanted to make a savory pie, but not like the tomato pies they sell at the pizzerias over here, which is more like a pizza. I wanted it to be more like a meat pie, just like this! What a wonderful recipe. Thanks for sharing with Fiesta Friday! 😘
Thanks Angie. You're welcome. I love these types of pie and it's great to share a great recipe x
You're so clever! My husband is a meat fiend and he would love your Bolognese Pie! Thanks for joining in with #FreeFromFridays.
Thanks Mel. You're welcome. Maybe you should treat him!!! xx
Like this. And So pretty pastry work. In my head I am thinking about ways to make the filling vegetarian which will be easy with soya mince
Thanks Shaheen. Soya mince would work a treat! xx
I love this idea! So clever!! It sounds totally delicious too – I would love to have this for my dinner. And what pretty decoration too 🙂 Eb x
Thanks Eb. xx
Oooh wow! Genius! The Peachicks would literally devour this (with a minor pastry alteration) I am definitely going to give one of these a go!
Thanks Midge…. I have a feeling the Peachicks would love it! xx
mmmmmm what a tasty looking and sounding pie! Sadly my boys don't like pastry so we will continue to serve bolognese with pasta, but one day when they do I will have to give this a go x
Oh no…. not like pastry? I think I would be making it for myself anyway! Thanks for your lovely comment though xx
Ooooh Kate this sounds like an epic pie! I need this, my lot would love it! Thank you for sharing with #CookBlogShare x
Thanks Kirsty…. Epic is a good way to describe it…. It certainly went down well x
This is great! And that pie top is gorgeous! I've put bolognese with noodles in puff pastry to make a braid—that was fun!
Thanks Anyonita. A puff pastry braid sounds fun….. Is that over on your blog??
You are so inventive Kate! A clever twist of a classic Italian dish! I like it! 🙂
Thanks Alida….. I don't think it will take over the simplicity of the spaghetti version, but it will be yummy once in a while xx
I love you! Saw this on #CookBlogShare and thought wow that's an amazing idea…should've known it was your idea! 100% going to make this Kate – you're a star!
Ha! Thanks Rebecca….. Always one to get creative with a basic idea…… I think I just like making things more challenging than they need to be…. but if the effort is appreciated, then that's good with me! x