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! 🙂
- 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
- 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.
- 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.
- 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.
- Blitz the oats in a food processor until you have a fine flour.
- Mix the coconut oil with the water then add to the oat flour stirring until combined. This will eventually come together into a dough.
- 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.
- Fill the pie case with your vegetable medley and level out evenly.
- 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).
- 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.
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.