Dairy & Gluten Free Vegetable Pie for Great British Pie Week

Dairy & Gluten Free Vegetable Pie for Great British Pie Week

Pies! Not something I eat very often I must admit! All that calorific pastry full of dairy, gluten and usually eggs too! Yesterday I was quickly checking my emails, when ‘Great British Pie Week’ caught my eye so I thought why not create a healthy tasty nutritious pie to celebrate! It was so good I might have to make a few more variants this week… just because it ‘is’ pie week! 😛 Sweet pies, savoury pies, family-size pies, individual pies, open pies, decorated pies! So many pies to choose from! This pie is a luscious vegetable medley in a creamy sauce, topped with mashed potato and peas… because pie with mash and peas is a UK tradition! Feel free to substitute your own favourite pastry, save time and use readymade or experiment with mine. What’s your favourite pie? Ooo cherry pie and ice cream 🙂 Have fun pie making! 🙂

Gather

  • 10g coconut oil
  • 100g (approximately 4 medium) mushrooms roughly chopped
  • 50g (1 medium) onion roughly chopped
  • 100g artichoke (I used locally grown Jerusalem artichoke) cubed
  • 150g (1 medium) carrot roughly chopped
  • 100g (approximately 7 spears) asparagus roughly chopped
  • 50g sweetcorn (I used frozen)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (I used pink Himalayan)
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon black pepper
  • pinch of nutmeg
  • 150ml coconut milk (plus a bit extra to glaze)
  • 1 teaspoon arrowroot
  • —————————–
  • 100g porridge oats (GF if required)
  • 20g coconut oil melted
  • 50g boiling water

Prepare

  1. Melt 10ml of coconut oil in a large pan and add the mushrooms and onion. Cook until changing colour then add the artichoke and carrot. Cook for five minutes before adding the asparagus and sweetcorn.
  2. Add the oregano, basil, paprika, salt, rosemary, black pepper and nutmeg.

    Mix in then pour the milk over the vegetables and let cook for 2-3 minutes more.

  3. Sprinkle over the arrowroot powder, mix in well and cook for 1-2 minutes until the sauce starts getting thicker. Remove the pan from the heat and let stand to thicken while you make the pastry.
  4. Blitz the oats in a food processor until you have a fine flour.
  5. Mix the coconut oil with the water then add to the oat flour stirring until combined. This will eventually come together into a dough.
  6. Divide the dough into two pieces, one of slightly larger size. Dust your worktop and roll out the larger dough. Line the bottom and sides of a greased pie dish and ensure all holes or gaps are filled in. You can level the edges if necessary.
  7. Fill the pie case with your vegetable medley and level out evenly.
  8. Roll the rest of the dough to make a lid. Prick several fork holes in the lid to allow air to escape and place over your pie. Trim off any excess pastry and seal the edges by pressing with a fork. Brush with a little coconut milk if you wish (to help the colour).
  9. Bake at Gas Mark 6 (400f / 200c) for 20-30 minutes. The pastry should be crisp and changing colour but the baking time will vary on your pastry thickness.
  10. Enjoy!

Serve and Store

  • As it is pie week I have served (topped) mine with mash and peas (sorry no gravy)! Boil potatoes then mash with coconut milk, salt, black pepper and yellow mustard seeds.
  • Try it with a lovely fresh green salad, homemade coleslaw or spiral salad!
  • Sprinkle with sesame seeds to add the final touch!
  • Store in the fridge for a couple of days and try eating it cold 🙂
  • Make individual pies and put them in lunchboxes.

12 thoughts on “Dairy & Gluten Free Vegetable Pie for Great British Pie Week

    • 🙂 Sophie 🙂 I don’t know which pie I like most! This one or the caramelised onion, potato and bean pies… mmm… Thank you for reading and commenting… I really love reading your comments 🙂

      Like

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