Vegetable Recipes - Vegetable Pie with Potato Pastry Recipe

Ingredients

Serve 4

• Pastry:

• 250 g/8 oz self-raising flour

• 175 g/6 oz butter or soft margarine

• 1 teaspoon salt

• 250 g/8 oz cold mashed potato

• 1 tablespoon milk

• 1 egg yolk, beaten, to glaze 

Filling:

• 250 g/8 oz mixed vegetables (carrots, broccoli, cauliflower, parsnips, courgettes), diced

• 2 tablespoons olive oil

• 125 g/4 oz mushrooms, sliced

• 1 large or 2 medium onions, thinly sliced

• 150 ml/1/4 pint Classic White Sauce

• 75 g/3 oz Cheddar cheese, grated

• salt and pepper

---

Method:

1. To make the pastry, place the flour in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Mix in the salt and work the mashed potato into this mixture, adding the milk a little at a time.

2. Knead on a floured board until the dough is smooth and fairly soft. Rollout the pastry and use it to line a large, shallow ovenproof dish. Line the pastry case with grease proof paper and fill with baking beans or dried beans.

3. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Lift out the paper and beans and bake for a further 5 minutes or until it is light golden brown.

4. Meanwhile, cook the mixed vegetables in salted boiling water until just tender and allow to cool. Heat half of the oil in a frying pan, add the mushrooms, fry lightly and allow to cool.

5. Add the remaining oil to the pan, fry the onions lightly and allow to cool. Mix the cooled vegetables into the white sauce and season to taste with salt and pepper.

6. Remove the pastry from the oven, allow to cool a little and then fill with the vegetable mixture, spreading with a palette knife so that it is smooth and flat.

7. Sprinkle with the grated Cheddar. Brush the edges of the pastry with the beaten egg yolk and return to the oven for 15 minutes or until the cheese is melted and beginning to brown. Serve hot.