Today for dinner all I wanted was pie. Hot, tasty, comforting pie. Ever in search of making food more creative and more nourishing, I made a dairy and gluten free pie using only whole food ingredients. So not only does this special pie suit all dietary requirements, it is sweet, creamy, and scrumptious.
For the pastry I have used only almond meal, coconut oil and eggs. Coconut oil has many health benefits, one being that it is able to be converted directly into energy by the liver, and therefore is less likely to be stored as body fat. Almond meal (simply ground almonds) offers all the nutrients that are packed into almonds: vitamin E, copper, magnesium, potassium, calcium, and iron. These nutrients are essential to many bodily functions – including skin and nail health and function.
1kg lamb leg steak, cut into chunks
3 onions, diced
6 cloves garlic, finely chopped
3T fresh ginger, finely chopped
3T mild curry powder
2T mixed spice
1 long red chilli, deseeded and finely chopped
400g tin crushed tomatoes
3T tomato paste
165mL coconut cream
2C beef or lamb stock
3T coconut oil (for frying)
350g almond meal
3T coconut oil
2/3 medium butternut pumpkin, grated without skin
1T coconut oil
I recommend chopping and preparing all ingredients before starting to cook. This makes the process more enjoyable and relaxed, and you are less likely to come out the other side with a kitchen that resembles a bomb site!
– Preheat oven to 200 degrees Celsius.
– In a deep pan, brown the lamb in batches and set aside.
– Lightly fry the onion, garlic, ginger, chilli and spices in a few tablespoons of coconut oil, stirring regularly to avoid burning. Keep a eye on this as the spices suck up a lot of moisture.
– When the onion is translucent and the spices are fragrant, put the browned lamb back into the pan. Follow with the stock, tomato paste, crushed tomatoes and coconut cream.
– Allow the curry to simmer for half an hour while the other ingredients are prepared.
To make the pastry, simply combine all ingredients in a food processor. Mould the pastry thinly to the base and sides of the pie dish. Prick the base with a fork, and blind bake in the hot oven for 8 minutes, until lightly browned. Turn oven down to 180.
Grate pumpkin and combine with 1 or 2 tablespoons of coconut oil, to encourage it to bind together a bit more when baked.
Spoon the curry into the prepared pastry base. Cover with the pumpkin topping and press down lightly with your hands.
Pop the pie into the oven, and bake for 25-30 minutes or until golden brown.
Serve with a light green salad. Torn kale leaves, lettuce and crunchy cucumber compliment the creamy, sweet pumpkin perfectly. Enjoy!