This delicious meat and sweet potato pie is a perfect meal to serve on holidays and special occasions, or slice up for a family dinner. Get your taste buds ready for the deliciousness you're about to experience!
1 large deep pie dish (at least 20 x 20cm and 6cm deep)
Ingredients
1smallred onion
2mediumcarrots
1largesweet potato
1poundground beef (minced beef)
2tablespoonsnutritional yeast
1teaspoonmarmite
⅔cupwater
1 ¼cupflour
¾cupsorghum flour
½cuptapioca starch
⅔cupmargarine - dairy-free
5tablespoonswater
Instructions
Preheat the oven to 200/gas 6/fan 180
Make the pastry first: Mix the gram flour, sorghum flour and tapioca starch, rub in the margarine until the mixture resembles breadcrumbs, then add the water and bring together to form a dough. Wrap in a large piece of clingfilm and put it in the fridge.
Chop the onion, carrots and sweet potato into small chunks and dry fry for 5-10 minutes. Add the mince and continue to fry until it has browned.
Add the nutritional yeast and marmite and stir into the mixture before adding the ⅔ cup of water.
Simmer for 20-30 minutes (occasionally stirring, so it doesn’t stick) until the vegetables are softened and most water has been absorbed into the mixture.
Whilst the vegetables and meat are cooking, roll out the pastry: Take two thirds and put the other third back in the fridge.
IMPORTANT NOTE: gluten-free pastry is very ‘short’, which means it will easily crumble. The best and easiest way to handle it is to roll out between a folded over sheet of clingfilm to stick to either the work surface or the rolling pin.
Flatten your large piece of clingfilm on your work surface and put the dough roughly in the middle, folding the other half over the top of the dough. Now roll out, occasionally measuring against your pie dish. When big enough, peel back the top side of the clingfilm and lift the rolled out pastry, carefully inverting it into the greased pie dish. Once placed in the dish, peel back the bottom layer of cling film, and you can cut away any of the sides if they are too long.
Don’t worry if your pastry doesn’t quite fit. Use your fingers to stretch it out and add extra pieces if it’s too short. It doesn’t need to be perfect.
Once the mince and vegetables are cooked, and water has been mostly absorbed into the mixture, add it to the pastry case.
Roll out the rest of the pastry in the clingfilm like before and place it on top of the mince and vegetable mixture to close your pie. Use your thumbs to press the lid of the pastry together with the edges of the case. Pierce with a fork several times and brush with a little dairy-free milk.
Put the pie in the oven and cook for 30 minutes. By then, the pastry should be nice and browned.