Shortcrust pastry (and Left Over Lamb Pie)

  • 1 1/4 cups GF flour mix (OR 1 1/2 cups spelt flour)
  • 1/2 tbsp psyllium husks (omit if using spelt)
  • 1 tbsp chia meal mixed with 3 tbsp iced water (or 3 tbsp icy cold aquafaba)
  • 90g Nuttlelex/Vegan Butter
  • 1/2 tsp Himalayan salt

In a small container, mix together the iced water and chia meal and set aside.

In a food processor pulse together the flour, psyllium, salt and  Nuttelex until they resemble breadcrumbs. (Pulse in a Thermal cooker too)

Add in the gel that has formed from the chia meal and pulse again a few times until it is well combined. (Or add in aquafaba at this point)

Tip on to the bench and knead gently into a dough. Form into a disc, cover in plastic wrap and place in the fridge.

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After about half an hour, remove from fridge and roll out to shape of pie dish (mine was 22cm round dish and this amount is slightly more than enough).

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Place pastry in greased pie dish (press together any cracks) and cut excess from edge.

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Place sheet of baking paper on top of pastry and add rice or baking beads and place in preheated 180C oven and blind bake for 15 minutes.

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Then remove from oven and remove the paper and rice (keep in an airtight container to reuse once it has cooled).

We recently had roast lamb and I had some left over in the fridge so I went with a roast lamb filling.

  • Sufficient lamb to 3/4 fill the pie dish, diced
  • 1 cup lamb gravy (or Orgran gravy if you aren’t making your own)
  • 1 tsp minced garlic
  • 1 heaped tsp rosemary, finely chopped
  • 1 tbsp tomato paste
  • 1 tbsp coconut aminos
  • 1 medium sweet potato
  • 1 tsp Nuttelex
  • 1/2 tsp salt


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Place the lamb in the crust.

Mix together the gravy, sauces, garlic and rosemary and pour over the meat.

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Steam and mash the sweet potato (Speed 2, ST temp, 10 minutes, then speed 4 and gradually up to 6 for 20 seconds).

Add the Nuttelex and salt to the mash and mix until well combined (Speed 5 for 10 seconds).

Top the pie with the sweet potato and use a fork to mark the top – helps it to go crunchy.

Bake in a preheated 180C oven for 45 minutes.

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Serve with steamed greens.

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Serves 4 adults.

Enjoy 🙂

To make a Beef version of this pie: use slightly less left over beef, add some sliced button mushrooms and carrots and replace the coconut aminos with red wine.

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