Monday, 25 March 2013

Gluten and dairy free shepherds pie



As the air gets nippier, one tends to crave something warm and comforting... And nothing beats a hot pie straight from the oven in the comfort department. However, being on a gluten free diet, traditional pies with a pastry base or top are out. But I can still enjoy the good old shepherds pie as it is topped with mashed potato and not pastry. I make mine both dairy and gluten free by making an olive oil mash and by omitting the flour traditionally used to thicken the lamb mince sauce. I also add extra vegetables, so that I can get a more balanced meal.

For my version, you will need the following
500 gms of minced lamb
2 onions diced
7-8 cloves of garlic minced
2 large carrots grated
1 cup of corn kernels ( frozen or canned can be used)
1 cup of frozen peas ( you can use fresh if in season but will need to add them earlier in the preparation to increase the cooking time)
2 heaped tablespoons of tomato paste
150 ml of  chicken or vegetable stock
8-10 medium sized potatoes boiled with their skins on
4 -5 tablespoons of extra virgin olive oil.
Salt and pepper to taste
A teaspoon of dried herbs of your choice - I used thyme and fenugreek

Method
In a large frypan, add 1 tablespoon of olive oil along with the minced garlic and diced onion. Cook on a medium flame until the onions are translucent. Add the minced lamb and incorporate it well with the onions to ensure there are no lumps. Add the grated carrots and cook until the meat is browned. Add the tomato paste, followed by the stock and remaining vegetables. Season with salt and pepper and add the dried thyme. I also added dried fenugreek ( it imparts a very distinct flavour and is considered to enhance breast milk supply). Traditionally, flour is aded at this point to thicken the sauce, but by reducing the amount of liquid used in the recipe, I have been able to omit it. Simmer and cook all the ingredients together for a further five minutes. Set aside.

Peel and mash the boiled potatoes. Add olive oil and season with salt and pepper to taste.
Place the lamb mince mixture in a oven proof dish - I usually use a large dish as I want the ratio between the mince and the mash to be pretty similar, however if you like a thiner crust, use a deeper baking dish. Place the mashed potatoes on top of the mince and spread evenly. Drizzle some olive oil. For a extra crispy top you can sprinkle some corn crumbs. Place in a 180c preheated oven for 30 - 40 minutes, or until the top is crispy and golden brown.

I serve it with a side of a simple salad made with tomato, onion, cucumber, salad greens and avocado, seasoned with salt and pepper and dressed with lemon juice and olive oil.

Enjoy!


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