This hearty and nourishing version of a New Zealand classic is made using spelt. We let Eleanor Ozich inspire us in her My Petite Kitchen Cookbook. Her dish is long on flavor and easy to prepare. You can also use buckwheat, brown flour or a GF flour mixture to make the recipe glutenfree.
1 1/2 cup spelt flour
1/2 cup cold butter
Pinch of salt
Up to 1/4 cold water
2 Tbsp ghee or olive oil
1 medium sized onion
1 bulb of garlic
2 medium-sized carrot
2 Tbsp thyme
1 lb minced beef
2 Tbsp tomato paste
2 Tbsp spelt flour
1/2 cup red wine
4 cups beef broth (homemade)
Salt and pepper
Sift flour into a large bowl with the salt.
Cut the cold butter into small pieces and mix in with flour. Work as briskly as you can to rub the fat into the flour with the tips of your fingers only.
Mix in the and slowly add water, tablespoon by tablespoon, just enough for the dough to hold together.
Wrap into a plastic and chill in the refrigerator for at least 1/2 hour.
Chop onion, garlic cloves and carrot.
Heat frying pan and melt the ghee over medium heat. Add the onion and sauté for 5 minutes, stirring frequently, until golden brown. Add garlic, carrot and thyme and continue to stir for another 2-3 minutes for the garlic to become fragrant.
Add beef and let brown, stirring frequently, for about 10 minutes.
Mix in tomato paste and spelt flour and continue to stir for another minute or so, until well combined.
Pour red wine into pan, reduce the heat to low and let simmer for about 5 minutes, until the wine has evaporated.
Stir in the stock and let simmer, for another 35-40 minutes until thickened.
Preheat oven to 350 degrees F.
Dust working space and roll out pie dough to about 1/4 inch thickness.
Spoon meat into pie dish, cover with dough crust.
Prick the crust with a fork in a few places, glaze with milk before sliding into the oven.
Bake for approximately 30-40 minutes until golden brown.
Serve hot with rice, mashed potatoes or quinoa.