How to make Gluten Free Cowboy Pie

how to make

STEP 1

In a frying pan, heat the olive oil and add chopped onions, crushed garlic, and sliced jalapenos. Let them sizzle until soft and fragrant. Then, stir in all the herbs and spices and cook them for a few minutes. Add the tinned chopped tomatoes, cooked pinto beans, diced peppers, lean beef mince, and grated carrots. Extra Virgin Olive Oil 1 tbsp Onion 50 g Garlic Clove 1 Jalapenos 2 Cumin Seeds 1 tsp Ground Cumin 0.5 tsp Chilli Powder 0.5 tsp Oregano 1 tsp Thyme 0.5 tsp Paprika 1 tsp Bay Leaf 1 tsp Chopped Tomatoes Tin 400 g Pinto Beans, Canned 400 g Yellow Peppers 2 Red Peppers 1 Green Peppers 1 Lean Beef Mince 500 g Carrots 100 g Coarse Cornmeal 110 g Rice Flour 100 g Baking Powder 2 tsp Rapeseed Oil 2 tbsp Salt 1 tsp Potato Starch 1 tbsp Ground Flaxseeds 1 tbsp Oat Milk 200 mL Lemon Juice 1 tbsp Unrefined Brown Sugar 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 2

Cook the ingredients for the pie filling, covered, for 15 minutes. Then, remove the lid and keep cooking them until the sauce is creamy. Transfer the mixture into an oven-proof dish and spread it evenly. Extra Virgin Olive Oil 1 tbsp Onion 50 g Garlic Clove 1 Jalapenos 2 Cumin Seeds 1 tsp Ground Cumin 0.5 tsp Chilli Powder 0.5 tsp Oregano 1 tsp Thyme 0.5 tsp Paprika 1 tsp Bay Leaf 1 tsp Chopped Tomatoes Tin 400 g Pinto Beans, Canned 400 g Yellow Peppers 2 Red Peppers 1 Green Peppers 1 Lean Beef Mince 500 g Carrots 100 g Coarse Cornmeal 110 g Rice Flour 100 g Baking Powder 2 tsp Rapeseed Oil 2 tbsp Salt 1 tsp Potato Starch 1 tbsp Ground Flaxseeds 1 tbsp Oat Milk 200 mL Lemon Juice 1 tbsp Unrefined Brown Sugar 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 3

Now, prepare the gluten-free cornbread topping by combining coarse cornmeal, rice flour, baking powder, rapeseed oil, brown sugar, salt, and starch in a mixing bowl. Extra Virgin Olive Oil 1 tbsp Onion 50 g Garlic Clove 1 Jalapenos 2 Cumin Seeds 1 tsp Ground Cumin 0.5 tsp Chilli Powder 0.5 tsp Oregano 1 tsp Thyme 0.5 tsp Paprika 1 tsp Bay Leaf 1 tsp Chopped Tomatoes Tin 400 g Pinto Beans, Canned 400 g Yellow Peppers 2 Red Peppers 1 Green Peppers 1 Lean Beef Mince 500 g Carrots 100 g Coarse Cornmeal 110 g Rice Flour 100 g Baking Powder 2 tsp Rapeseed Oil 2 tbsp Salt 1 tsp Potato Starch 1 tbsp Ground Flaxseeds 1 tbsp Oat Milk 200 mL Lemon Juice 1 tbsp Unrefined Brown Sugar 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 4

Add a 'flaxegg’ prepared by mixing the flaxseeds with water in ratio 1:3 (1 tbsp of flaxseeds and 3 tbsp of water) and leaving them to thicken in the fridge for 5-10 minutes. Pour the oat milk mixed with lemon juice in the cornbread batter. Whisk the ingredients and then pour the batter over the pie filling Extra Virgin Olive Oil 1 tbsp Onion 50 g Garlic Clove 1 Jalapenos 2 Cumin Seeds 1 tsp Ground Cumin 0.5 tsp Chilli Powder 0.5 tsp Oregano 1 tsp Thyme 0.5 tsp Paprika 1 tsp Bay Leaf 1 tsp Chopped Tomatoes Tin 400 g Pinto Beans, Canned 400 g Yellow Peppers 2 Red Peppers 1 Green Peppers 1 Lean Beef Mince 500 g Carrots 100 g Coarse Cornmeal 110 g Rice Flour 100 g Baking Powder 2 tsp Rapeseed Oil 2 tbsp Salt 1 tsp Potato Starch 1 tbsp Ground Flaxseeds 1 tbsp Oat Milk 200 mL Lemon Juice 1 tbsp Unrefined Brown Sugar 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 5

Bake the pie for 30 minutes at 200°C (390°F) or until the cornbread topping is golden and crusty. Allow to cool down for a few minutes before serving. Sprinkle with sliced jalapenos and fresh chopped coriander. Enjoy! Extra Virgin Olive Oil 1 tbsp Onion 50 g Garlic Clove 1 Jalapenos 2 Cumin Seeds 1 tsp Ground Cumin 0.5 tsp Chilli Powder 0.5 tsp Oregano 1 tsp Thyme 0.5 tsp Paprika 1 tsp Bay Leaf 1 tsp Chopped Tomatoes Tin 400 g Pinto Beans, Canned 400 g Yellow Peppers 2 Red Peppers 1 Green Peppers 1 Lean Beef Mince 500 g Carrots 100 g Coarse Cornmeal 110 g Rice Flour 100 g Baking Powder 2 tsp Rapeseed Oil 2 tbsp Salt 1 tsp Potato Starch 1 tbsp Ground Flaxseeds 1 tbsp Oat Milk 200 mL Lemon Juice 1 tbsp Unrefined Brown Sugar 1 tbsp Adjust servings and measurement unit in the full recipe page .

Extra Virgin Olive Oil	1tbsp
Onion	50g
Garlic Clove	1
Jalapenos	2
Cumin Seeds	1tsp
Ground Cumin	0.5tsp
Chilli Powder	0.5tsp
Oregano	1tsp
Thyme	0.5tsp
Paprika	1tsp
Bay Leaf	1tsp
Chopped Tomatoes Tin	400g
Pinto Beans, Canned	400g
Yellow Peppers	2
Red Peppers	1
Green Peppers	1
Lean Beef Mince	500g
Carrots	100g

Coarse Cornmeal	110g
Rice Flour	100g
Baking Powder	2tsp
Rapeseed Oil	2tbsp
Salt	1tsp
Potato Starch	1tbsp
Ground Flaxseeds	1tbsp
Oat Milk	200mL
Lemon Juice	1tbsp
Unrefined Brown Sugar	1tbsp

Extra Virgin Olive Oil	1tbsp
Onion	50g
Garlic Clove	1
Jalapenos	2
Cumin Seeds	1tsp
Ground Cumin	0.5tsp
Chilli Powder	0.5tsp
Oregano	1tsp
Thyme	0.5tsp
Paprika	1tsp
Bay Leaf	1tsp
Chopped Tomatoes Tin	400g
Pinto Beans, Canned	400g
Yellow Peppers	2
Red Peppers	1
Green Peppers	1
Lean Beef Mince	500g
Carrots	100g

Coarse Cornmeal	110g
Rice Flour	100g
Baking Powder	2tsp
Rapeseed Oil	2tbsp
Salt	1tsp
Potato Starch	1tbsp
Ground Flaxseeds	1tbsp
Oat Milk	200mL
Lemon Juice	1tbsp
Unrefined Brown Sugar	1tbsp

Extra Virgin Olive Oil	1tbsp
Onion	50g
Garlic Clove	1
Jalapenos	2
Cumin Seeds	1tsp
Ground Cumin	0.5tsp
Chilli Powder	0.5tsp
Oregano	1tsp
Thyme	0.5tsp
Paprika	1tsp
Bay Leaf	1tsp
Chopped Tomatoes Tin	400g
Pinto Beans, Canned	400g
Yellow Peppers	2
Red Peppers	1
Green Peppers	1
Lean Beef Mince	500g
Carrots	100g

Coarse Cornmeal	110g
Rice Flour	100g
Baking Powder	2tsp
Rapeseed Oil	2tbsp
Salt	1tsp
Potato Starch	1tbsp
Ground Flaxseeds	1tbsp
Oat Milk	200mL
Lemon Juice	1tbsp
Unrefined Brown Sugar	1tbsp

Extra Virgin Olive Oil	1tbsp
Onion	50g
Garlic Clove	1
Jalapenos	2
Cumin Seeds	1tsp
Ground Cumin	0.5tsp
Chilli Powder	0.5tsp
Oregano	1tsp
Thyme	0.5tsp
Paprika	1tsp
Bay Leaf	1tsp
Chopped Tomatoes Tin	400g
Pinto Beans, Canned	400g
Yellow Peppers	2
Red Peppers	1
Green Peppers	1
Lean Beef Mince	500g
Carrots	100g

Coarse Cornmeal	110g
Rice Flour	100g
Baking Powder	2tsp
Rapeseed Oil	2tbsp
Salt	1tsp
Potato Starch	1tbsp
Ground Flaxseeds	1tbsp
Oat Milk	200mL
Lemon Juice	1tbsp
Unrefined Brown Sugar	1tbsp

Extra Virgin Olive Oil	1tbsp
Onion	50g
Garlic Clove	1
Jalapenos	2
Cumin Seeds	1tsp
Ground Cumin	0.5tsp
Chilli Powder	0.5tsp
Oregano	1tsp
Thyme	0.5tsp
Paprika	1tsp
Bay Leaf	1tsp
Chopped Tomatoes Tin	400g
Pinto Beans, Canned	400g
Yellow Peppers	2
Red Peppers	1
Green Peppers	1
Lean Beef Mince	500g
Carrots	100g

Coarse Cornmeal	110g
Rice Flour	100g
Baking Powder	2tsp
Rapeseed Oil	2tbsp
Salt	1tsp
Potato Starch	1tbsp
Ground Flaxseeds	1tbsp
Oat Milk	200mL
Lemon Juice	1tbsp
Unrefined Brown Sugar	1tbsp

how to make

Gluten Free Cowboy Pie

STEP 1

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 2

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 3

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 4

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 5

Ingredients List

For the Pie Filling

For the Cornbread Topping

how to make

Gluten Free Cowboy Pie

STEP 1

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 2

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 3

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 4

Ingredients List

For the Pie Filling

For the Cornbread Topping

STEP 5

Ingredients List

For the Pie Filling

For the Cornbread Topping

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