In the cooler weather is there anything better than a classic, warming meal?
This potato pie has a tasty new spin on the one we had growing up as kids and is of course gluten free and can easily made lactose free or dairy free.
It also freezes well, so feel free to double the amount you make and freeze some serves for another meal. Serve on it's own or with a side of green salad.
You Will Need
2 Tbsp Olive Oil
2 Garlic Cloves, crushed
1 Carrot, finely chopped
1 Onion, finely diced
1 Cup frozen Peas
1 tsp dried Rosemary
1 tsp dried Thyme
2 Bay Leaves
1kilo Mince Meat (Ground Beef)
6 Bacon Rashers, cut into small pieces
1/2 Cup Plain Gluten Free Flour
2 Tbsp Tomato Paste
2 Cups Gluten Free Beef Stock
3 Tbsp Gluten Free Worcestershire Sauce
1 kilo Potatoes, peeled and cubed
1/2 Cup unsweetened Soy Milk
2 Tbsp Nuttelex
1/2 Cup Grated Parmesan Cheese
Heat oil in a large frying pan or pat, stirring in Onion and Garlic and cook for 2 minutes
Add Carrot, Thyme, Rosemary and cook until Carrot slightly softened
Add Mince Meat and Bacon and cook until browned
Add Flour and mix through mince and vegetables - note you may need to add more flour depending on how much water is in your mince. You need the flour to stick to the meat without any water in the pot
Add Tomato Paste, Beef Stock, Worcestershire Sauce, Peas and Bay Leaves, stir and leave to simmer
Stir occasionally until liquid has reduced
Once mixture has thickened, transfer to a baking dish and allow to cool for 2 hours then place in the fridge to cool for a further hour - this is done so that the Mashed Potato sits on top of the mince and doesn't seep through
Preheat oven to 200 degrees
Boil potatoes until softened and drain the water
Add to the pan Nuttelex, 1/4 Cup Soy Milk and mash. Add more milk if required until mash is like a thick cream.
Remove baking dish from the fridge and spread the Mashed Potato over the top of the mince
Using a fork, gouge lines across the Mashed Potato and then sprinkle Parmesan Cheese over the top of the mash
Place in oven and bake for approx 30 mins or until golden
Serve and enjoy!
Note: We like to use Soy Milk as a dairy substitute as the texture is very similar, unlike when we have used Almond Milk.
For more healthy and delicious gluten free meals like this one,