
In 2007, Linda and Kathy, the co-owners of Twin Hens in Princeton, New Jersey, set out to create a shepherd’s pie with a gourmet twist. As professional chefs, they wanted to find an alternative to the standard recipe with mashed potato and decided to use a creamy polenta topping. Says Kathy: "We quickly realized that with a corn meal topping, we could easily substitute rice flour as a thickener and make our beef pot pie gluten free."
Twin Hens launched its gluten-free beef pot pie in early 2008. The Australian beef they use is grass-fed and contains no hormones or antibiotics. The beef pot pie, which takes about 45 minutes to prepare, also contains organic cornmeal and vegetables. In 2008, the product was awarded a silver medal in the Outstanding Diet/Lifestyle category at the National Association for the Specialty Food Trade show.
The 11-ounce beef pot pie carries a suggested retail price of $8.95 and is available at area Whole Foods Markets, independent natural food stores and online at Gluten Free Mall.
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