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.

No Comments

  • Joe Newbold 2nd March 2015 at 11:59

    mmmm pies *pie dream commences

    Reply
    • Life Diet Health 2nd March 2015 at 12:45

      Hello Joe 🙂 This pie has such delicious flavours! What’s your dream pie?

      Reply
      • Joe Newbold 2nd March 2015 at 15:16

        Sounds great, I think the best I made was at Christmas one year for my sister, Loads of mixed veg in a white sauce, I somehow got the consistency right, simple and delicous

        Reply
        • Life Diet Health 2nd March 2015 at 16:36

          What a nice brother you are Joe! and what a lucky sister you have! Veg pie all the way! 🙂

          Reply
          • Joe Newbold 2nd March 2015 at 17:32

            I couldn’t let her starve, she was staying at my house after all 🙂

  • Semra Polat 2nd March 2015 at 13:01

    Loved this recipe and i will be happy to try this recipe 🙂 Thank you !

    Reply
    • Life Diet Health 2nd March 2015 at 15:03

      Thank you Semra. I’m already planning making a batch of mini ones for the freezer they’re so yummy 🙂 Let me know how they turn out! 🙂

      Reply
  • genkikitty 3rd March 2015 at 15:49

    Mmm I love pies and pasties! I make them a lot – I call my British recipe “victorian pies”. haha

    Reply
    • Life Diet Health 3rd March 2015 at 23:03

      Thanks for checking out my recipe! 🙂 Make sure you make lots more pies this week as it is ‘pie week’… I made some scrumptious little pies today… maybe posting tomorrow! 🙂

      Reply
  • Pie week… DEGF Caramelised onion, potato and bean pies. | Life Diet Health 4th March 2015 at 10:50

    […] butter 🙂 ). So, feel free to use your own pastry recipe, a shop bought version, the pastry from my vegetable medley pies or follow my recipe and add your own butter (or butter […]

    Reply
  • Sophie33 4th March 2015 at 10:54

    oooh wasw, your pie recipe & filling look so fantastic & ooh so inviting too! A big yum!

    Reply
    • Life Diet Health 4th March 2015 at 11:07

      🙂 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 🙂

      Reply

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