My Mum used to regularly make a ‘Meat and Potato’ Pie; it was one of those filling and hearty meals of my childhood, served with veggies and gravy. Yum. However, it’s not a meal I’d made very often myself until Thermie came along. Now, it’s a popular meal at ours for a Winter’s night, or on a cold Spring one, for that matter! We all love it, especially along with some steamed veggies and tasty veggie gravy …
Inspired by this recipe, with a few tweaks to make it gluten free and with dairy free suggestions: http://tenina.com/2010/01/aussie-meat-pie-thermomix-hotmixpro/
Serves 4 (or 5 at a push), so increase pastry and meat/veggie portions for a larger pie.
Shortcrust Pastry:
Add to bowl and mix for about 10 seconds/speed 6 until mixture resembles breadcrumbs:
- 250g gluten free flour (I used my own blend of ground chick peas, brown rice, basmati rice, with some added cornflour and potato flour)
- 125g butter (homemade, of course!) or coconut oil or lard for dairy free
- 1/4 tsp salt
Add to the breadcrumb mix and knead for 10-20 seconds on interval speed:
- 60g cold water (add a little more if necessary)
Turn dough onto a lightly floured silicone mat and knead lightly.
- 1 handful Italian parsley
Place into Thermo bowl and chop 3 sec/speed 8. Sauté 5 min/Varoma/speed 1.
- 2 cloves garlic
- 1 onion, peeled and halved
- 1 leek, roughly chopped
- 2-3 carrots, roughly chopped
- 2 small potatoes, roughly chopped
- 2 tbsp olive oil and/or some red wine
Add the following and cook 10 min/100ºC/speed 1/reverse:
- Parsley from earlier
- 15g gluten free flour
- 500g diced beef (sometimes I might cook this separately in the slow cooker and just mix in at the end)
- 2 tbsp GF Tamari/soy sauce
- 1 tbsp fish sauce
- 100-120g sliced mushrooms (optional)
Once cooked:
- Allow to cool slightly.
- Pre-heat oven to 210ºC or fan forced 200ºC.
- Cut the shortcrust pastry dough into two, with one slightly smaller, and roll out each piece according to your pie dish (I used one about 20cm in diameter).
- Line base with the larger piece.
- Add the meat and veggie filling, then top with the smaller piece of pastry dough. Make two slits in the top to allow the steam to escape.
- Brush with a beaten egg.
- Pop into the oven and cook for approximately 30 minutes until golden.
- Meanwhile, make some ‘best ever gravy’ – I usually halve this amount for 4-5 of us and cook on varoma for 12-15 minutes: http://www.recipecommunity.com.au/node/17267 * whilst steaming some veggies in the varoma dish and tray!
* use cashew cream instead of creme fraiche for dairy free
Me and My Thermie 