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

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