Vege Pie

Dinner

Ingredients

  • 3–4 flaky pastry sheets
  • Butter (for greasing and cooking)
  • Potato, peeled and cubed
  • Carrot, peeled and cubed
  • 1–2 medium onions, sliced
  • Leek (optional), sliced
  • Mushrooms, sliced
  • Spinach and/or peas
  • Fresh rosemary and thyme
  • 1.5 cups vegetable stock
  • 3 tbsp cornflour
  • 1 cup milk
  • Grated cheese (for topping)
  • Salt & pepper

Method

  1. Peel and cube the potatoes and carrots. Par-boil until just starting to soften, then set aside.
  2. In a large pot or pan, melt butter and sauté onions, leeks, and mushrooms for about 10 minutes until soft but not browned.
  3. Add rosemary and thyme, then pour in the vegetable stock and bring to a simmer.
  4. In a small bowl, mix cornflour with a splash of milk to form a smooth paste. Add this to the pan along with the rest of the milk.
  5. Stir over heat until the mixture thickens lightly. Season well with salt and pepper.
  6. Stir through the par-boiled potatoes and carrots, along with spinach and peas.
  7. Grease a pie dish with butter and line the base with pastry.
  8. Pour in the vegetable filling and sprinkle grated cheese on top.
  9. Cover with another sheet of pastry, crimp the edges to seal, and lightly glaze with milk or egg white.
  10. Bake at 200°C until golden and puffed (usually around 30–40 minutes).