Going Gluten/Dairy/Yeast and Sugar Free

Well Amelia is on a regeneration diet that cuts out all of the above, and I can tell you that it is a little hard as she has never been a keen eater of fruit and veggies! So over the last week and a half we have been trying many different recipes and ideas, as well as different products. Friday night was a pie night and I thought I would share some of the recipes as I know how hard cooking can be when taking in all the above exclusions!

Ingredients

500g fresh beef mince (found a great butcher in Launceston that minces fresh each day)
gluten free gravy (found in coles)
dried Italian herbs
2 onions
3 grated carrots
brussel sprouts chopped finely
green beans chopped finely
tomato paste
vegan spread (like a marmite without the yeast)
mashed potato
grated sweet potato
salt and pepper

The How to

Spray a pan and brown the mince, add onion and soften. Add the grated carrot, beans and brussel sprouts in with the meat  and soften. Mix gluten free gravy with a little water to make a paste then add a cup of water and mix into the mince and vegetable mix. Add a good amount of Italian herbs and 2 teaspoons of vegan spread. Mix in a tablespoon of tomato paste and a little salt and pepper. On the side peel some potatoes and steam so that you can mash with a little soy milk to make creamier. Put the meat mix into a casserole dish and top with the mashed potato and then grate some sweet potato over the top. Place in the oven and cook. The sweet potato will brown on top which may make it a little crunchy!

The reason I added the veggies is that my kids will not eat veggies and we are always fighting them to eat so this way they get there veggies in and they don't even know that they are eating them!