Potato Top Pie ***Low FODMAP & Gluten Free***

What you need...

Pastry...

• 100 grams unsalted butter, at room temperature and cut into cubes.
• 200 grams gluten free plain flour, I just used a pre mixed GF plain flour from the supermarket
• 6 tablespoons cold water

Meat filling...

• 500 grams good quality beef mince
• 1 carrot, diced
• 1 stick of celery, diced
• Green tops of 4 or 5 spring onions
• 1 50 gram sachet of tomato paste
• 2 beef stock cubes, I use Massel 7's which is onion and garlic free
• 1 cup of water
• 1 teaspoon wholegrain mustard
• Thyme, roughly the leaves of 4 sprigs.
• Salt & pepper, a few shakes of each to season
• 1 tablespoon G.F plain flour

Mash Potato top...

• 4 large potatoes
• Slash of milk
• 1 teaspoon of butter

How you do it...

The best place to start is to make the pastry first, then while it is resting in the fridge move onto making the meat filling and start boiling the potatoes.  Once the meat and potatoes are bubbling away its time to start blind baking the pastry and forming the pies crust.  Now you've got the order in which you need to do things, let look at exactly how you do it.

Pastry...

• Pre heat your oven to 180ºC and Grease your pie dish, I just use cooking spray on mine
• In a large bowl place the flour and the butter.  Rub the butter into the flour until you get a crumb.
• Add water and use a knife to bring it together.
• Roll the dough into a ball with your hands and wrap it in some cling film.  The dough will still be quite wet at this stage.
• Pop into the fridge for 30 mins. {move onto the meat filling here}
• After the dough has rested in the fridge it will be a better consistency for rolling out, but the nature of gluten free dough is still a little wetter than normal dough, so i recommend rolling it out on some baking paper and using a well dusted rolling pin.   Roll out dough to about 5mm in thickness.  
• As the dough can be quite fragile I found the best way to get it into the pie dish is to pick up the baking paper with the rolled out dough on it and flip it over straight into the dish, peel the baking paper off and push the dough into the dish, trim off any over hanging edges 

• Place another piece of baking over the dough and weight it down with some rice, pop into the oven for 15 mins to blind bake.
• Take the pie crust out of the oven and carefully remove the baking paper and rice, pop the crust back into the oven for 10 more mins.
  

Meat filling...

• Heat up some olive oil in a large pot and brown off your beef mince
• Add in the carrot, celery and spring onion, fry off for a 1 min or 2
• Add in the rest of the ingredients and simmer for 30 mins
• Let cool for 5 mins before filling the pie.

Mash Potato top...

• Boil the potatos until completely soft
• Drain water and use a fork to smash them up
• then add the butter and milk and use a potato masher to mash it all together

Once everything is ready, fill the pie crust with the meat filling and cover it withe the mashed potato. then Bake in the oven for 30 minutes.

Cover in tomato sauce, serve with greens and enjoy!