26/01/2012 by Farmer K's Kitchen
The good old aussie meat pie that we had come to enjoy in our previous eating life before I went all healthy-freakish has now been revamped into gluten-free heaven for those who like a bit of ‘meat’ in their day.
I have yet to find and fine-tune a gluten-free pastry base (maybe something involving quinoa) that reflects the old meat pie pastry without using GF-made flours or potato flours. This meat pie has no pastry but a cauliflower topping that tells lies about being a pastry, hence why I called it ‘pie-ish’. It is really good and you can’t tell that the topping is cauliflower! Fussy eaters? This is a sneaky way to add veggies.
I made a batch of these – some for Australia Day and I froze the rest for school lunches to keep the Australia Day spirit alive!
GF Meat Pie
- 1 head cauliflower, cut into florets and steamed 15 minutes
- 4 Tbs butter
- 1/2 cup grated swiss cheese
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- Steam the cauliflower (I used my Varoma on my Thermomix).
- Combine the steamed cauliflower and all of the ingredients into a food processor or Thermomix.
- Blend until smooth and fluffy.
- Set mixture aside.
- 1kg fine minced beef (lean)
- 1 diced onion
- 1 cup of frozen peas
- 1 cup of diced carrot
- 2 medium potatoes diced
- 1 gluten-free beef stock cube
- 2 – 3 cups of water
- 1 Tbs of gluten-free corn flour dissolved in a little water.
- Fry the mince until it is brown add the onion and chopped vegetables and fry for a few minutes.
- Add the stock cube and water and bring to boil, simmer gently for about 30 to 45 minutes till meat is cooked and vegetables are soft but not soggy.
- Thicken with the corn flour and water.
Place the filling into pie tins and spread the topping over the mix. Place pies in the oven and cook for 25 minutes until the topping starts to brown. Wrap the individual pies and place in the freezer for use throughout the busy work week!