Millet Pie Au Gratin

Millet Pie Au Gratin
  • 8 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1 cup
    (250 mL)

    raw millet

  • 3 cups
    (750 ml)

    chicken broth

  • 2

    potatoes, diced

  • 2

    green onions, shopped

  • 1/4 cup
    (60 mL)

    Tamari sauce

  • 1

    egg beaten

  • 1 tsp.
    (5 mL)

    salt and pepper

  • 1 Tbsp.
    (15 mL)

    fresh parsley

  • 1 Tbsp.
    (15 mL)

    fresh thyme

  • 2

    baked pie shells

  • 2 cups
    (500 mL)

    grated mild cheddar cheese.


Preheat the oven to 375°F (190°C).

To cook the millet, pour into hot chicken broth. Bring to a boil and simmer over low heat 10 minutes.

Add potatoes and cook 10 minutes more.

Drain the millet mixture and add remaining ingredients except cheese. Mix well.

Pour mixture into the two baked pie shells. Pack down well.

Bake 20 minutes.

Remove pies from the oven and top with grated cheese. Return to the oven and broil until cheese is golden brown.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007