Veggie pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for a 10\" single | ||
| 2 | mediums | Potatoes |
| 3 | Or 4 Parsnips | |
| 3 | Or 4 Carrots | |
| ¼ | cup | Olive oil -- or any cooking |
| Oil | ||
| ¼ | cup | Flour |
| 2 | cups | Vegetable stock |
| 1 | teaspoon | Marmite |
| 1 | Or 2 tsp Soya sauce | |
| 1 | teaspoon | Dried basil |
| Crust pie -- unbaked | ||
| ½ | medium | Sized Turnip or a whole small one |
| Freshly ground black pepper | ||
| Topping----- | ||
| 1 | cup | Fresh bread crumbs |
| 1 | Or 2 tsp Dried basil | |
| Margarine or oil -- for | ||
| Toasting | ||
Directions
FILLING
SAUCE
Cut up and boil potatoes, parsnips, carrots and turnip until cooked but not soft.
Note: I just use a mixture of whatever veggies I have on hand and cook enough to fill the 10" pie plate - I like it quite full, heaped up really.
Mix the cooked vegetables with the mixed sauce ingredients and pour into the unbaked pie shell.
Heat the oil or margarine in a frying pan over medium heat and toast the crumbs and basil until crispy and light brown. Watch closely to make sure they don't burn.
Sprinkle over the veggie mixture in the pie plate and bake at 425 until the pastry is cooked and the mixture is bubbling. The topping may get quite dark but this is O.K.
Kathy McInnis 28 Sep 1994
Recipe By :
From: Marjorie Scofield Date: 11-08-95 (11:58) (160) Fido: Recipes