Dingle Pie

Get all your supplies out.

2 mixing bowls, pastry cutter/fingers/fork, knife

Shortcrust pastry
5c gluten free flour
1c butter
1/2c very cold water

1 lb boneless mutton, lamb, or beef
1 large onion
2 carrots, diced
1 potato, diced
2 celery sticks, diced
1 egg, beaten

Mix the flour and butter together then add the chilled water and mix tell until mixture clings together. Turn onto some parchment paper/Saran Wrap and knead tell smooth and put in fridge to relax.

Preheat the oven to 350 degrees. Peel the potato and carrots, wash the veg and cut the potatoes, carrots, and celery into diced size pieces.

Trim any fat or gristle from the meat and cut it into very small pieces. Place the meat in a large bowl and add the diced onions, carrots, and celery. Mix well and season with salt and pepper.

Now is the time to put the meat filling in the pan then roll out the crust and out it on top. Now you can put it in the oven for an hour

Pull the pie out of the oven and allow to cool slightly. Cut and enjoy.