how to make
Gluten Free Cowboy Pie
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. 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. 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. 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 Get It! 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!