A delicious meat dish made the general greater by being gluten-free
- 2 tbsp olive oil
- 1 lovely onion, chopped
- 1 medium carrot, chopped
- 2 celery sticks, chopped
- 1 corpulent garlic clove, overwhelmed
- 500g contemporary red meat mince
- few sprigs contemporary thyme
- 400g can of tomato with juice
- 150ml/¼ pint red meat inventory
- 1 tbsp Worcestershire sauce
- handful of chopped parsley
- 225g gluten-free flour
- ½ tsp gluten-free baking powder
- 50g butter, chopped
- 50g Crimson Leicester, grated
- 1 tsp contemporary thyme leaf
- 1 tbsp chopped contemporary parsley
- 150ml low fats natural yogurt
- Attach the oil in a frying pan and cook the onion unless soft. Add the carrot, celery and garlic and cook unless lightly browned. Mix within the mince, breaking it up with a spoon. Cook dinner, stirring progressively, unless the meat is browned. Add the thyme, tomatoes, inventory, Worcestershire sauce and parsley, and season to fashion. Duvet tightly and simmer for 15 minutes. Preheat the oven to 200C/gasoline 6/fan 180C.
- Sift the flour and baking powder and rub within the butter. Add the cheese and herbs, then the yogurt, and mix to a soft dough. Turn out on to a lightly floured board and knead lightly. Roll to about 1cm/1⁄2in thick and lower out 9 rounds.
- Tip the mince mixture into an ovenproof dish. Casually prepare the dough circles on high of the mince and brush with egg or milk. Bake for roughly 20-25 minutes unless the topping is risen and golden brown and the filling is effervescent.