A delicious dairy and gluten free, protein-filled pie that freezes well.
Preparation: 1 hour | Cooking: 2 hours | Serves: 12-14
Please note that this is so much food, I cook the main ingredients in a commercial grade kitchen 20 L pot. If you don’t have access to a very big pot, be prepared to split the ingredients into more manageable sizes as you do your preparation.
Ingredients
Pie contents
- 1 kilogram Premium beef mince
- 400 grams Canned adzuki beans, rinsed and drained
- 400 grams Canned cannellini beans, rinsed and drained
- 400 grams Canned borlotti beans, rinsed and drained
- 400 grams Canned brown lentils, rinsed and drained
- Four Carrots, peeled and sliced thinly
- Two Onions, diced
- 200 grams Fresh or frozen garden peas
- 300 grams Fresh or frozen garden beans, cut to roughly 2 cm length
- 200 grams Fresh button or Swiss brown mushrooms, sliced
Sauce
- 400 grams Condensed tomato soup
- 2 cups Prepared Gravox original gravy (ensure its GF in your country)
- 4 tablespoons Tomato paste
- 1 tablespoon Mixed Italian herbs (dried)
Mash
- 5 kilograms Potatoes, peeled and diced to roughly 2 cm blocks
- 400 ml Coconut cream
- 1 teaspoon Salt
Directions
- Firstly, get the potatoes cooking in boiling water. Cooking time will vary so check on them every now and then until they’re soft enough to break apart.
- Place the onions, mince and mushrooms in a frying pan. Brown the mixture until it’s about half cooked. Drain and set aside.
- Pour all the sauce ingredients into a bowl or jug and blend until smooth.
- Combine the carrots, garden beans, peas, lentils and adzuki, cannellini and borlotti beans in your big pot.
- Pour the sauce into the pot and stir. At this stage, all ingredients should be well covered in sauce and stir smoothly. If the mixture is clumpy, add more gravy.
- Bring to the boil, stirring regularly to avoid burning.
- Stir in the beef/mushroom/onion mix in and let it simmer for 10 minutes. Note well: the mixture should not be fully cooked at this stage.
- Empty the can of coconut cream into a bowl. If it looks separated, blend it until the composition is smooth and creamy.
- Drain your cooked diced potatoes and place in (probably several) bowl(s).
- While mashing the potatoes, mix in the coconut cream and salt. Add water if the mixture needs it.
- Now it’s time to combine the contents into containers and top it with mash.
I’m usually cooking this for dinner as well as for freezing, so I put a generous amount of my mix + mash into a 2L Pyrex bowl.
To finish cooking this meal immediately:
- Bake at 180 C for 30 minutes uncovered, or until the mash starts to crust and turn golden.
Freezing for the future
For the storage of the excess, partially cooked ingredients I use aluminium BBQ baking trays of single or double serve sizes. I put it all together, cover it with foil and wrap in plastic wrap before I freeze it.
To finish cooking these once they’re frozen:
- Remove all plastic and place in a preheated oven at 180 C for 60 minutes covered, then another 30 minutes uncovered or until the mash starts to crust golden.
