Why fork out £15–20 at the pub for pie, mash, veg and gravy when you can whip up your own gluten free pub grub night at home?
All you need: one of our legendary gluten free pies, supermarket sides pimped up to look gastropub fancy, a pint or two, and your mates.
Here’s your guide to the perfect pub plate – pie by pie!
Pie personality: Rich, hearty, proper old-school comfort. The one that means business!!
Potato side: Buttery mash with a touch of cream – keep it classic. (OR our classic jenga-block chunky chips!!)
Veg: Peas and glazed carrots, piled high. Scatter some fresh parsley over the top for the pub-chef finish.
Gravy: Beef gravy, dark and glossy. Add a splash of red wine to give it some depth.
Booze pairing: A bold gluten free stout or a full-bodied red wine like a Malbec.
Pie personality: Creamy, fragrant, and just a bit posh.
Potato side: Potato dauphinoise – layers, garlic, cream, the works. Pure pub luxury.
Veg: Steamed green beans and tender stem broccoli. Add some carrots and a squeeze of lemon for brightness.
Gravy: Light chicken gravy with a dash of cider stirred through.
Booze pairing: A crisp gluten free cider or a chilled Sauvignon Blanc.
Pie personality: Bold, warming spices, sweet meets savoury – the adventurous eater’s choice.
Potato side: Sweet potato mash with a swirl of tahini or a sprinkle of cumin.
Veg: Roasted Mediterranean veg – peppers, courgettes, aubergines – drizzled with olive oil.
Gravy: Tomato-based veg gravy with a hint of smoked paprika.
Booze pairing: A hoppy gluten free IPA or a fruity rosé wine.
Pie personality: Deep, malty, packed with flavour – this pie doesn’t mess about.
Potato side: Root veg mash – carrots, parsnips, potatoes all mashed together with butter.
Veg: Buttered cabbage and leeks, sautéed with a bit of garlic. Rustic, but fancy.
Gravy: Rich beef gravy made with a splash of gluten free ale.
Booze pairing: A pint of gluten free bitter or an oaky Shiraz.
Pie personality: Earthy, indulgent, and meat-free without feeling like it.
Potato side: Garlic mash topped with a dusting of smoked paprika.
Veg: Roasted courgettes and carrots, cut into ribbons for that gastropub look.
Gravy: Mushroom gravy – rich, savoury, and velvety.
Booze pairing: A nutty gluten free brown ale or a smooth Chardonnay.
Pie personality: Homely, cheesy, potato-packed – a pie that hugs you back.
Potato side: Forget mash – go chunky chips with sea salt for a proper pub classic twist.
Veg: Garden peas and roasted cherry tomatoes. Simple, colourful, effective.
Gravy: Vegetarian onion gravy – rich, sweet, and made for dunking chips.
Booze pairing: A pint of gluten free lager or a dry cider.
Pie personality: Savoury, smoky, herby – the pie everyone secretly wants.
Potato side: Creamy mash whipped with Dijon mustard.
Veg: Honey-roasted carrots and parsnips, sprinkled with thyme.
Gravy: Chicken gravy with a splash of white wine for extra oomph.
Booze pairing: A crisp pilsner-style gluten free beer or a glass of Chardonnay.
The food’s the main event, but the vibe is what makes it feel like a night out. Here’s how to do it:
Music: Build a playlist of indie anthems, Britpop, and a few cheeky singalong tracks.
Drinks: Line up bottles on the counter like you’re running your own bar. Add a bowl of crisps for “bar snacks.”
Lighting: Keep it cosy with lamps or candles – banish the harsh kitchen lights.
Activities: Pub quiz, cards, or even darts if you’re brave. Nominate someone as “landlord” to keep the drinks flowing.
Skip the overpriced pub bill and build your own gluten free pub grub feast at home. All you need is your pie of choice, a few clever sides, and your mates. Cosy autumn nights sorted.
