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When it comes to ‘healthifying’ a meat pie, here are a few tips and a family favourite recipe to follow :
Serves 4: 20 minutes prep, 40 min cook
Ingredients
Method
Preheat your oven to 180C (350F). Line your pie dish with baking/parchment paper.
Place one sheet of pastry on the base of your lined pie dish, and manipulate it to shape – leaving the edges to hang over the dish.
Heat a large pan to medium heat, add your oil, onion and garlic to sauté them for approx. 3 minutes. Once softened and sautéed, remove them from the pan and place aside while keeping.
Turning up the heat with your pan, add your meat and cook until browned, constantly breaking the meat apart so it doesn’t form clumps. Once meat is browned, reduce the heat and add your fresh tomatoes and vegetables. Stir and combine for approx. 3 minutes or until tomatoes have softened.
Add your basil, curry powder and tamari sauce and sautéed onion & garlic to the pan, mix well. Remove from heat, add lentils to the pan and combine. Transfer your filling from the pan to the pastry lined pie dish.
Using another sheet of pastry, place it on top of the pie dish as a cover to your pie. Trim the sides using a knife and using your fingers, press down the edges to join 2 pieces of pastry.
Place pie into the oven for approx. 40 minutes or until pastry turns golden brown.
This pie tastes best served hot, straight from the oven. Leftovers can be frozen for up to 3 months or kept in the fridge in an airtight container for up to 3 days.
Hope you enjoy this recipe as much as we do! Questions or comments? Message me below.
Big cheers to your good health x
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