Gluten Free Cowboy Pie Food

VEGAN COWBOY PIE (CHEESY BAKED BEAN PIE)

Steps:

• Preheat oven to 180 Fan/200 Celsius/ 392 Fahrenheit/ Gas 6.
• Prepare your mashed potatoes.Boil the chopped potatoes until soft, about 10-15 minutes depending on size.Drain but reserve some of the cooking liquid.Mash the potatoes with plant-based margarine and plant milk, Add extra tablespoons of potato liquid until the mash is the preferred texture.Season with salt and pepper to taste.
• Over a medium heat, cook your onions and garlic in the vegetable stock for about 6 minutes. If using oil cook the onions for 4 minutes and then add the garlic for 2 minutes, stir frequently.
• Mix through the BBQ seasoning, paprika, sugar and red wine vinegar. Cook and stir for 2 minutes.
• Mix through the 4 cans of beans in tomato sauce. Taste and add a little salt and pepper if necessary.
• Scoop the mix into a casserole dish.
• Pop the halved cooked meat-free sausages evenly over the mix.
• Top with the mashed potato.
• Place on middle shelf in oven for 30 minutes until tinged with golden, crispy and the bean sauce bubbling.
• Remove from oven and sprinkle the grated cheese or nutritional yeast flakes over.
• Pop back into the oven for 10-15 minutes until melted.
• Instead of adding cheese don't remove the pie from the oven, and cook for a total of 30-45 minutes or until the topping is at your desired crispness and colour.

COWBOY PIE

Steps:

• Preheat oven to 180C/350°F.
• Put potato, sweet potato, and swede in saucepan of cold water, bring to boil and simmer till cooked. Once cooked drain and mash with the grated cheese, butter, milk, salt and pepper.
• Meanwhile, heat oil in pan (I find a wok works best), and brown sausages.
• Add onions, pepper, garlic and cook till onions and peppers are going soft, dont let them burn as this will affect the taste.
• Add cabbage and give good stir and cook till cabbage just beginning to go slightly soft.
• Add all the remaining ingredients and give good stir.
• Heat till bubbling and then reduce heat and allow to simmer for 5/10 mins, or till the cabbage is just beginning to wilt.
• Spoon the bean mixture into an ovenproof dish and top with the potatoes mixture.
• Put in oven for around 15 to 20 minutes.
• Serve and enjoy!

GLUTEN-FREE CHICKEN PIE

Steps:

• Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
• Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.
• Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon - leave the stock in the pan on a low heat.
• Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.
• Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.