This is a family favorite-- it's savory and approved by a 9 year old whom loves to help make them...
Also the filling can be varied with other meats and vegetables etc... be willing to explore and try something new... Enjoy!
(modified from unofficial harry potter cookbook)
Meat and Potato filling:
2 tbsp Vegetable Oil
6 ounces Chuck Steak (diced into ¼ inch pieces)
2 tbsp Gluten Free Flour
1 ½ cups Chicken Broth
1 Russet Potato (cut into ¼ inch pieces
Gluten Free Pie Crust:
3 cups Gluten Free Flour (I use King Arthur measure for measure flour)
½ tsp Salt
18 tbsp Butter
1/2 cup + 1-3 tbsp Water
To prepare meat and potato filling heat oil in pan then brown the meat then add chicken broth, potatoes, and flour cook until gravy thickens (potatoes will be underdone it's okay they will finish cooking in the oven).
To prepare pie crust first add the flour then salt, butter in chunks, egg, water mix well. Roll between two pieces of floured parchment paper to approximately 1/8th inch thick, using a wide coffee mug approximately 4in round cut 6 rounds and place them into a greased muffin pan then put meat and potato mixture into each cup then using a smaller cup cut 6 more rounds to use as the top pinching the lightly dampened sides.
Preheat oven at 350 degrees F.
For 30 - 35 minutes allow to cool for 15 minute before serving (it will be very hot)
Add cottage cheese/ricotta, half of shredded cheese and seasonings together in a bowl.
In (1 1/2-qt.) baking-roasting pan arrange with sauce on bottom for no sticking then a layer of zucchini then the the meat then a layer of zucchini and sauce then cottage cheese/ricotta cheese mixture then a last layer of zucchini. Top with remaining zucchini, and sauce.
Bake uncovered at 350 degrees F for 60 minutes.
Sprinkle with remaining mozzarella cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.
1 large Red Pepper
1 bunch of Kale
2 Tbsp. Olive oil
Salt and pepper to taste
Wash your vegetables and greens. In a saute’ pan add olive oil and season with a pinch of salt; add in red pepper sliced and saute’ for 5 minutes, covered add in your chopped greens still wet. All process keeps your pan covered. Season to taste, just before serving drizzle on lemon juice!
Serve over brown rice or quinoa or alone… enjoy!