Serves 4

Ingredients
1 medium onion chopped
6 oz/ 175g carrot sliced
6 oz/ 175g parsnip peeled and cut into pieces
12 oz/ 350g potatoes scrubbed and diced
2 celery sticks chopped
1 leek sliced
1 pint/600ml vegetable stock made with cube
1 ½ oz/ 40g margarine or butter
Salt
Black and white pepper
1 tablespoon plain flour
6oz/175g Shortcrust pastry

Method While the pastry is resting in the refrigerator melt the butter or margarine in a large saucepan and add the leek, celery, and onion. Stir and cook for 2 minutes. Add the carrot and parsnip, stir and cook for two minutes.

Remove from the heat and add the flour, some of the moisture will be absorbed. Season with salt and plenty of both peppers to taste. Stir in the stock, bring to the boil and add the potatoes. Cover and simmer stirring occasionally until the vegetables are cooked, usually 20 minutes.

Using a slotted spoon transfer the vegetables to a dish and reserve the liquid for later. Mash the mixture with a fork to break it down a little and put to one side.

Meanwhile, grease a pie dish, approx. 7-inch diameter, and roll out just over one half of the pastry to fit the dish. Put the vegetable mixture on the pastry base and dampen the edge with water. Roll out the remaining pastry to form the lid, fold in half and cut the fold in the centre twice, to make steam vents. Open up the pastry lid and place on the dish. Trim and flute the pastry and brush with milk. Pop in a preheated very hot oven Gas Mark 7, 200C 425F for about 20 minutes until golden brown.

If any liquid was reserved it could be thinned with vegetable stock and then rethickened with cornflour and water to make a gravy, adding about a tablespoon of dark soy sauce for extra
taste and colour.

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