Cooking time 20 min
Ingredients,
275g whole green lentils
100g Chickpeas
3 medium size potatoes
1 tablespoon of your choice of milk
1 onion, peeled and diced finely
1 clove of garlic or 1/2 teaspoon dried minced garlic
2 tablespoons Worcestershire sauce (gluten free)
2 teaspoons vegetable stock powder.
1 teaspoon gluten free curry powder
1 cup gluten free breadcrumbs
1/4 cup grated hard goats cheese or cheddar (cows) if you prefer.
1 carrot, peeled and finely grated
Method,
Place Lentils and Chickpeas in a large glass bowl and cover with warm water, seal and refrigerate overnight.
Next day,
Strain Lentils and Chickpeas rinsing well.
Preheat oven 180c (350f)
Prepare a casserole dish by lightly wiping Ricebran oil or Coconut oil over the bottom and up the sides.
Now peel and cut the potatoes into small pieces and cook in a large saucepan with a small amount of water, lid on until tender. Strain and mash when ready, adding the 1 tablespoon of milk.
Spread mashed potato over the base of the oiled casserole dish.
Then Place lentils and Chickpeas into a saucepan with two cups of boiling water. Cook for 10 minutes with lid off.
Add onions to saucepan and cook with lid on until Chickpeas are tender.
Strain Lentils, Chickpeas and onions and place into a medium size bowl and stir in garlic, Worcestershire sauce, vegetable stock and curry.
Spread seasoned Lentils Chickpea mix over the mashed potato.
Mix breadcrumbs and cheese in a small bowl then sprinkle over Lentils and arrange grater carrot around outer edge of pie.
Place pie in oven and cook for approx 20 minutes or until heated through and golden on top.
Enjoy
Search Amazon.com for celiac cookbook
No comments:
Post a Comment