My Vegetable Pie

My Pie Guide

Pie is my favourite British dish and all how I love to enjoy with mash and freshly boiled pea seasoned simply from salt and pepper. Travelling to Australia meant me finding a curried veg pie I liked and I really wanted to recreate it and I gave it go and turned out brilliantly. There onwards I got excited about the variations of sauces, veggies and pastry I could use and continued making different types. Also knowing that the variety of pies available for vegetarians and vegans are quite limited, I wanted to make my own range of fillings rather than always opting for the regular combo. I found many veggies that work well together, however I am still on the search for my best ever veg pie.

My Vegetable Pie: Text

Ingredients:

A selection of veg of your choice:

Onion

Carrots

Leeks

Broccoli

Spinach

Butternut Squash

Turnip

Potato

Courgette

Aubergine

Mushrooms

Green Beans

And many more, I usually pick a selection of 4 or 5 veggies and cook according to the items that take the longest to the ones that can be chucked in towards the end of the cooking process.

Spices and herbs:

Thyme

Rosemary

Salt and pepper to taste

Chilli powder

Cumin powder

Pastry:

500g Puff/Shortcrust pastry

Sauces:

White sauce/Red sauce/Gravy sauce

(depending on your preference)

Method:

1) Begin by making the filling, chop all the veggies and keep them chunky as all veggies shrink in the cooking process. In a large saucepan add 2tsp of oil and one by one add the selection of veggie, add the seasoning and herbs.

2) Allow the veggies to partially cook before making the sauce.

3) If making a white or gravy sauce add flour to the veg, add vegetable stock (for gravy sauce) or single cream or milk (for white sauce). Allow the sauce to thicken and the veggies will finish cooking thoroughly.

If making red sauce then you will need tinned tomato and a little water depending on the thickness of the sauce and still allow the sauce to come to a boil and veggies to cook through.

4) Once the filling is cooked, set aside to cool. In the meantime prepare the dish the pie will be made and rollout the pastry or use the ready rolled variety. Roll the pastry according to the size of the dish and roll slightly larger so when lined with pastry it hangs over the edge of the dish. Prepare the lid of the pie by rolling it out ready to size of the dish with an inch more.

5) Add the cooled filling to the lined pastry and top with pastry lid. Bake in the oven at 200°c for 30mins or until golden brown.