Gluten Free Meat and Veggie Pie

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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.

Wrap up in the silicone mat and place in refrigerator whilst making the filling.Filling:Place into Thermomix bowl and chop 4 sec/speed 7, then set aside:

  • 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

 

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