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Gluten free winter warmer

Oct 18 2016

Tom’s beef hash with homemade baked beans

To celebrate the arrival of our three new gluten free pies (available from selected Waitrose stores) here is a recipe for a hearty gluten free hash from our friend at Westcombe Dairy, Tom Calver. From our cookbook A Pie for All Seasons, this is perfect comfort food.

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Serves 4

(You can also use leftover cooked beef from a roast)

1kg beef brisket

2 large carrots, peeled and roughly chopped

2 celery sticks, roughly chopped

1 onion, roughly chopped

2 bay leaves

10 peppercorns

Enough gluten free beef stock to cover (about 2 litres)

Sea salt and black pepper

 

For the topping:

1kg potatoes, peeled and  cut into chunks

250g butter

5 large onions

Small bunch of parsley, chopped

200g mature Cheddar cheese, grated

 

For the baked beans:

2tbsp olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 garlic clove, finely chopped

1 tsp dried oregano

2 bay leaves

A pinch of dried chilli flakes

400ml tomato passata

400g can of haricot beans, drained

A pinch of sugar (optional)

 

Put the beef brisket, vegetables, bay leaves and peppercorns into a large pan and add enough beef stock to cover. Bring to a simmer, then cover the pan and cook over a very low heat for about 3 hours, until the beef is very tender. Check from time to time that it is not getting too dry, and top up with water if necessary. Remove the brisket from the pan.

Strain the stock (you can keep it to use in other recipes) and discard the vegetables. When the beef is cool enough to handle, shred it roughly and set aside. Preheat the oven to 180oC/ 350oF/gas mark 4.

For the topping, cook the potatoes in salted boiling water until tender; then drain. Melt the butter in a large frying pan, add the onions and cook for about 15 minutes, until they are tender and golden. Put the potatoes into a large bowl with the parsley and add the onions and their butter. Add the shredded brisket and mix well and then season to taste. Put the mixture into a large ovenproof dish and scatter over the grated cheese. Bake for 35 minutes, until the topping is golden and lovely.

Meanwhile, prepare the baked beans. Heat the oil in a pan, add the onion, celery and garlic and cook over a medium heat for 5-10 minutes, until the vegetables are translucent and slightly golden. Add the oregano, bay leaves and chilli flakes, followed by the passata and the drained beans. Season with salt and pepper and simmer for about 10 minutes, until the sauce has thickened slightly. Taste and add a little sugar if necessary. Serve the beans with the hash.

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